Mozzarella Ball | Rosanna Marziale | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 4 buffalo mozzarellas from Campania PDO, 140 g each
• 80 g egg noodles
• 80 g of pesto
• 40 g grated grana padano cheese
• 3 eggs
• 50 g flour
• 200 g of toasted white pancarrè
• extra virgin olive oil
• 300 g peanut seed oil
• Balsamic vinegar reduction
• Salt and pepper
• 300 g frozen peas
• 1 shallot extra virgin olive oil
• 500 g Piennolo del Vesuvio cherry tomatoes
• Extra-virgin olive oil
• 1 shallot
• Salt and pepper to taste