Barilla recipes

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Parmigiano and Tomato Fondue with Balsamic Vinegar


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Parmigiano and Tomato Fondue with  Balsamic Vinegar



Ingredients for 4 people


2 Ripe Tomatoes
1 TABLESPOON Extra Virgin Olive Oil
1 LEAF Fresh Basil
½ CUP Half-And-Half
2 ½ TABLESPOONS Parmigiano Reggiano Cheese Freshly Grated



Preparation
1. BLANCH seed, peel and process the tomatoes in a blender with olive oil, basil and salt and pepper to taste

2. PLACE it in the fridge

3. BRING the half and half to boil, stir in the cheese and cool it down

4. POUR the cheese fondue on the bottom of a small glass, add the tomato fondue on top

5. DRIZZLE with balsamic vinegar