SMALL PASTA PHYLLO BASKET WITH CAPRESE SALAD
INGREDIENTS:
4 Pachino Tomatoes
4 mozzarella cherries
100 g of phyllo pastry
80 g of Salvagno green olive paté
60 g of capers
80 g Salvagno black olives without stone in oil
a few basil leaves
Salvagno extra virgin olive oil
Oregano, salt, pepper q.b.
Cut the tomatoes into squares, and add a little oregano, basil cut into strips, add the capers, the pitted olives, season with a little pepper and salt. Leave to rest.
For Caprese baskets:
Cut the filo pastry into large squares, brush with water, and superimpose three layers to create a “handkerchief” effect in small molds for creme caramel lightly brushed with a little olive oil.
Bake at 180 degrees for about 12-15 minutes.
Remove from the oven, turn the basket over.
Fill the baskets with diced tomatoes, capers, pitted olives, and half a cherry of mozzarella, the green olive paté, garnish with basil.
