Recipe by Chef @Luca Pieroni
Ingredients for 4 people
4 buffalo mozzarella (large cut)
1L of tomato sauce
5 gr of K carrageenan
1 stem of coppery tomato
Dip the mozzarellas still wrapped in water for 10 minutes in ice and water.
Bring to a boil 1L of previously filtered tomato sauce and add 50g of K Carragenina and mix with a whisk.
Drain the mozzarella and, using a long toothpick, dip it cold in the still-hot sauce.
Repeat this step two or three times until you reach an optimal coverage and let it cool in such a way that the sauce can solidify thanks to the K carrageenan.
Separately, blend 100cc of oil with basil, salt, oregano and mix with the grated bread to make the base on which to lay the mozzarella and avoid it slipping.
To serve on plates, add the breadcrumb mixture and place the mozzarella on top.
Garnish with the stem of a coppery tomato to obtain the effect of a fake tomato.