HOT BUFFALO OVALINA WITH CRUNCHY RAW BOW
Unforgettable tastes with inseparable products
- 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.