Fusilli napoletani corti, with buffalo mozzarella, olives and candied capers, crispy alice bread on
Fusilli napoletani corti, with buffalo mozzarella, olives and candied capers, crispy alice bread on piennolo tomatoes
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Cooking tools:
- Pot
- Saucepan
- Stove
- Kitchen towel
- Colander
- Nonstick skillet
- Blender
- Airtight container
- Slotted spoon
- Chef's knife
- Cutting board
- Serving platter
- Mixing bowl
- Spoon
Ingredients
- 150 g of short Neapolitan fusilli Leonessa
- 100 g of cherry tomatoes from piennolo
- 50 g of semi-candied Gaeta olives
- 25 g of semi-cured salt capers
- A small buffalo mozzarella (or half a large one)
- A slice of homemade bread
- 1 or two anchovies in oil
- 4 - 5 tablespoons of extra virgin olive oil
- Salt
- A basil leaf
- 200 g of sugar
- 200 ml of water
- 100 g of sugar
- 100 ml of water
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