Broad beans with mozzarella and summer truffle

Broad beans with mozzarella and summer truffle

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
  • Salt

 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.

 

 

2017-05-22T16:02:44+00:00 22 May 2017|Salads and Cold dishes|