I had this appetizer last weekend at a lunch at Cantina del Vesuvio. What a surprise to see that my friend, Chef Carmine Mazza (Il Poeta Vesuviano) was the guest chef for the day. Paired with a Lacryma di Christi Bianco 2009, a view of the vineyards and Vesuvius, who could ask for anything more?
Except the recipe…
250 g ricotta "fruscella” (fresh ricotta typical of the area)
1 kg piennolo tomatoes
hot red pepper flakes
Mix the ricotta with a spatula, adding 1 tablespoon of parmeggiano, a pinch of white pepper, a pinch of nutmeg, salt and chopped basil.
Sauté a clove of garlic in a pan, add the tomatoes (cut into wedges), and the red pepper flakes. Cook for 5 minutes. Mix everything in a food processor along with fresh basil.
In a hot frying pan, toast the bread ( that has been cut into cubes) with a little olive oil and rosemary.
With the help of a pastry bag, put the ricotta mixture on the bottom of a small glass then pour the tomato sauce on top. Complete the dish with the toasted bread crumbs and a fresh basil leaf.