Bottone caprese, extract of four varieties of tomatoes, basil | Rigels Tepshi | Chef Recipes | Repor

Bottone caprese, extract of four varieties of tomatoes, basil | Rigels Tepshi | Chef Recipes | Repor

reportergourmet.com

Bottone caprese, extract of four varieties of tomatoes, basil | Rigels Tepshi

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Ingredients

  • 250 g of Sorrento caciotta
  • 300 g of fiore di latte mozzarella
  • salt to taste
  • 250 ml water
  • 15 g extra virgin olive oil
  • 2.5 g salt
  • 200 g 280W flour
  • 5 auburn tomatoes
  • 5 San Marzano tomatoes
  • 10 Piennolo cherry tomatoes
  • 10 cherry tomatoes
  • 500 ml water
  • 65 g basil
  • 2 g xanthan gum

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