Timbale of macaroni, tomatoes and cream of buffalo mozzarella
9 Luppoli American IPA.
(for 4 people)
400 g of tomatoes of Piennolo
20 g of fresh chilli
20 g of basil
1 buffalo mozzarella cheese
Wash and halve tomatoes Piennolo of Vesuvius, cook them in a saucepan with garlic, basil and fresh chilli. Mix the Mozzarella di Bufala Campana until creamy. Cook the macaroni in salted water and drain.
Pour the cream of buffalo mozzarella on the pot, place the macaroni arranging standing inside the outline of a mold to form a pie, then dress with the sauce of tomatoes Piennolo of Vesuvius and basil.