Servings: 6/8 people Difficulty: medium
INGREDIENTS
for the BASE
- 300 gr of savory Nonna di Roccalbegna biscuit
- 150 gr of melted butter
for the CREAM
- 10 grams of gelatin
- 600 gr of Burrata
- 200 gr of ricotta
- salt and pepper
for DECORATION
- seasoned olives
- dry tomatoes
- fresh cherry tomatoes
- capocollo (optional)
METHOD
- prepare many small molds, or just one large one, lightly oiling them
- place on a baking sheet covered with parchment paper
- finely whisk the savory biscuit, add the melted butter and mix to obtain a sandy and homogeneous mixture that is compacted by squeezing it between the fingers
- distribute the mixture on the base of the molds and press with the meat tenderizer, let it rest in the refrigerator put the gelatin in ice water
- cream the burrata and ricotta with the blender
- add the well-wrung jelly
- salt and pepper
- pour the mixture on the bases and beat lightly to remove the air bubbles
- rest in the fridge for at least 4 hours or overnight
- serve the cheesecakes decorating them with olives and tomatoes, fresh marjoram and to taste the capocollo with thin strips
