Mint mojito, whole wheat “freiselle with cherry tomatoes, pesto and Grana Padano Riserva
| Difficulty
Facile
|
Preparation  30 min
|
Servings for
4 per.
|
Lactose free
Ingredients
6 whole wheat friselle (Apulian twice-baked bread) or use well toasted whole-wheat English muffins
500 g cherry tomatoes
150 g Grana Padano Riserva
50 g fresh basil
15 g pine nuts
extra virgin olive oil
1 garlic clove
salt
pepper
Preparation
Make the pesto: using a mortar and pestle, crush the garlic into a paste, add the basil leaves and continue to crush well.
When the basil begins to release its liquid, add the pine nuts and continue to crush until the mixture is creamy.
Add 100 g of finely grated Grana Padano Riserva and 100 ml of olive oil to the mixture, blending all the ingredients well and seasoning with salt.
Cut the cherry tomatoes and quickly run the friselle under running water.
Garnish each frisella with a tablespoon of pesto, add the fresh cherry tomatoes and Grana Padano Riserva shavings, and season with a drizzle of olive oil and some pepper.
Serve immediately.
Ingredients
50 ml white rum,
3 teaspoons cane sugar,
1 lime,
1 bunch mint,
sparkling water,
ice.
Preparation
Put 5-6 leaves of mint into a tall tumbler, add the cane sugar and crush well using a pestle.
Add the lime juice and ice, then pour in the rum and a splash of sparkling water. Serve the mojito immediately, garnished with mint leaves.
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