HOT BUFFALO OVALINA WITH CRUNCHY RAW BOW

Unforgettable tastes with inseparable products

03.07.2017

  • 150 gr buffalo mozzarella (1 ovalina)
  • 20 gr Parma ham (1 slice)
  • 30 gr of valerian
  • 2 tablespoons Extra virgin olive oil
  • a walnut (Kernels in pieces)
  • a few basil leaves

Drain the superfluous milk from the buffalo oval

Wrap it with a whole slice of Parma ham, place it in a small ovenproof dish, and season with a tablespoon of oil. Bake at 150 degrees; for 8 minutes

While the oval is in the oven, season the valerian with a tablespoon of oil.

Remove the oval from the oven, decorate the plate with the seasoned valerian, the pieces of walnut kernel and the basil leaf.

Serve piping hot.

OVALINA CALDA DI BUFALA CON FIOCCO DI CRUDO CROCCANTE