Grilled Caciocavallo Cheese in Peas Cream

Servings: 4
Prep time: 30
  • - 200 g of cheese
  • - 250 g of peas
  • - 1/2 clove of garlic
  • - 1 bunch of fennel
  • - 250 g of dried tomatoes bio
  • - 200 g of peppers
  • - 15 tablespoons of olive oil
  • - salt
  • - pepper
  • - a few slices of toasted bread
  1. Boil the peas in a little water with garlic, 7 tablespoons of olive oil, fennel, salt and pepper. After about 15 minutes pass them in a mixer.
  2. Meanwhile soak tomatoes for 5 minutes in hot water. Put these in a blender with 2 tablespoons of olive oil and mix them until you have a paste.
  3. Heat in a pan 5 tablespoons of oil. Add the peeled and diced peppers. Let them simmer for 10 minutes, adding 1/5 of a glass of water. Let them cool.
  4. Cut the cheese into triangles about 2 cm thick and grill them from both sides on a griddle, over medium heat.
  5. Place the cheese in a serving plate on the peascream. On the opposite side of the plate arranged everything in the same way with the cream of tomatoes. Put the peppers in a spherical mold and place them at the center of the dish. Garnish with a glaze of balsamic vinegar. Serve the dish accompanied by bread.