An unusual snack that can be a great addition to any buffet of two historically combined products: mozzarella cheese and tomato sauce.
250 tomato sauce
2 Kappa texture
- Cut the cheese into cubes 1.5-2 cm. Pierce with a skewer and cool in the refrigerator.
- Mix tomato sauce with Kappa texture, heat to a boil and boil for 1 minute.
- Dip the cheese on skewer in chilled tomato sauce to 70-80C. The number of descents will depend on the thickness of the shell and its transparency.
Serve chilled cheese in tasting spoons with pesto sauce.