People: 4 | 15 min. + 2h.
- 800 g. broad beans
- 20 cherry tomatoes
- 200 g. fresh mozzarella
- 2 spoons of extra virgen olive oil
- 6 spoons of summer truffle infused olive oil
- 2 summer truffles
- Vinegar de Módena.
- 1 spoon of provencal herbs
- Some chives
Bake the broad beans in a pan with two spoons of olive oil. Take away from the stove, add salt and put away.
Make a vinaigrette with the provencal herbs, 6 spoons of summer truffle infused olive oil, vinegar and salt. Cut the tomatoes in halves and leave them marinate in the vinaigrette for two hours.
Put a plating ring on a plate and fill it up (from bottom to top) with the broad beans, a few slices of fresh summer truffle, a few marinated tomatoes and a slice of fresh mozzarella.
Sprinkle some vinaigrette over your dish and decorate it with a few slices of fresh summer truffles and chives.