- Single dish
- EASY
- 15 min
Caprese tart with Nonno Nanni Stracchino
250 g Nonno Nanni Stracchino
150 g olive oil Taralli biscuits
80 g butter
400 g cherry tomatoes
1 bunch basil leaves
1 teaspoon pine nuts
1 teaspoon Pecorino cheese
extra virgin olive oil
salt
oregano
thyme
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Method
Blitz the Taralli biscuits in the mixer, add the melted butter and mix well. Spread the mixture on the bottom of a 20 cm pie dish and chill in the fridge until firm for at least 2-3 hours. Prepare the pesto by whizzing the basil in the mixer with the pine nuts, Pecorino cheese and a pinch of salt. Add the oil to get a creamy mixture. Chop the tomatoes in half. Season with salt, a drizzle of oil, and some oregano and thyme. Spread a thin layer of basil pesto on the tart base. Cover with tomatoes and Nonno Nanni Stracchino, garnish with a few basil leaves to finish.
Stracchino
