Neapolitan puff with Pachino and buffalo mozzarella. I will tell you that this is a recipe, However extremely simple, I did not know. I saw her on the cover of a cook magazine.. Is, since I had some homemade puff pastry in the freezer and that where there are tomatoes and mozzarella I always feel comfortable, I tried it. However, I made a few small variations from the original recipe. The main variation is that I first cooked a little’ whole tomatoes in the oven, well seasoned with olive oil and salt, to make them wither and flavor. The result was very good, and the recipe is very very simple to prepare.
Of course you can use (Yes, I grant) the puff pastry ready, Although with that homemade is another story. I made half the amount in a rectangular Cake Pan that I love, but I give you the doses for a round 24-centimeter cupcare. In the Neapolitan puff with Pachino and buffalo mozzarella left both the tomatoes and the whole buffalo morsels. Not just for an aesthetic issue, but also because the palate I like the explosion of the tomato in the mouth and the creamy taste of mozzarella.
Is, since ready-made puff pastry is always a joker in the kitchen, I recommend you try the PUFFED WITH GRILLED VEGETABLES AND MOZZARELLA or the BROWSE WITH STRACCHINO, RED PUMPKIN AND HONEY and the one with Peppers, SAGE AND QUAIL EGGS. And I forgot the sweet tooth PARMESAN, with Eggplant. Also Follow me on my YouTube channel. Have a good day!
DOSES FOR A 24 CM CUPCAE:
400 grams of homemade puff pastry or 2 rolls of ready-made puff pastry
15-18 Pachino tomatoes
10-12 morsels of mozzarella Dop
extra virgin olive oil, to taste
fresh basil, to taste
oregano, to taste
Salt, to taste
10 black and 10 white olives olives
Preheat oven to 200 degrees. Wash the tomatoes, grease a baking dish with oil, lay out the tomatoes, still topped with a drizzle of extra virgin olive oil and salt abundantly, then bake for 20 minutes or until they are slightly wilted. Meanwhile, put the morsels of mozzarella in a schoolboy to make you lose government water.
Line a baking sheet (better if with hinge, although the pastry is very solid) with parchment paper and lie down a first layer of puff pastry, so that the dough in excess from the edges. Prick the bottom with a fork and lay over the second layer. Prick also this and join together the two edges of excess dough pinching between the fingers. Put on the pastry a sheet of parchment paper with dried legumes and bake for 15 minutes (blind baking). Then remove the beans and paper and bake another 5 minutes.
When the pastry is almost cooked, lay out the tomatoes and the mozzarella bocconcini alternately, season with a drizzle of extra virgin olive oil and some oregano, and bake at 180 degrees for 15 minutes: mozzarella should only soften, do not dissolve completely.
Once baked the pastry, distributed over the white and black olives and fresh basil and serve immediately.
MATCHING: We do not want to move from Campania to match a wine to this recipe. In our opinion the most suitable wedding is a Lacryma Christi del Vesuvio Doc. We chose the one produced in the small town of Pollena Trocchia, in the province of Naples, from farm Monte Somma Vesuvius. Apolline (This is the name) It is a white product with the foxtail vines, greek tuff and falanghina: a delicate wine, floral scents, with a moderate acidity and a dry taste and harmonic.