Calling all Manfredi at Bells devotees, for your dining pleasure Stefano Manfredi has kindly shared some delicious recipes with alluxia for a contemporary twist on Christmas entertaining. Here's part one of our series, this festive entree of roast tomato with buffalo mozzarella and basil pesto...
Roast Tomatoes with buffalo mozzarella and basil pesto
Serves 6
6 ripe tomatoes
6 tsp extra virgin olive oil
6 slices buffalo mozzarella
½ cup pesto (see recipe)
Mixed salad leaves to serve
Basil Pesto
60g pine nuts, toasted
2 medium cloves garlic, peeled
1 cup fresh basil leaves
½ cup extra virgin olive oil
6 tbsp Parmigiano Reggiano, grated
To make pesto, place pinenuts, garlic and a good pinch of salt in a mortar. Pound with a pestle until a paste forms. Add basil. Pound, adding oil a little at a time. Once smooth, mix in Parmigiano Reggiano cheese.
Pre-heat oven to 180dc (350df)
With a sharp knife remove the woody part of each tomato at the stem end, cutting into the flesh 2 cm. Place tomatoes on a baking tray.
Pour a teaspoon of olive oil into the cavity you’ve made. Season. Roast 10-15 mins or until tomatoes are tender without splitting. Remove and set aside.
Assemble by making a bed of salad leaves on each plate. Add mozzarella, then tomato. Drizzle pesto over each dish.
If you're inspired to indulge in more of Manfredi's gourmet delights, then you'll love Bells at Killcare. Bells on the NSW Central Coast Bells at Killcare seamlessly blends luxury, elegance & sophistication with its 25 cottages in a palette of washed back blues, bleached linens, driftwood walls & wide striped awnings...read more
Thank you Stefano!
