800g fresh tomatoes
10g orange juice
3g dried coriander
4g dried basil
Salt and freshly ground pepper
15g gelatine leaves, dissolved in a little cold water
4 small portions buffalo mozzarella
20g light pesto
20g celery, cut into fine cubes
15g black olives
Heat the tomatoes, orange juice, coriander, basil and salt and pepper in a saucepan and cook for five minutes. Remove from heat, add the dissolved gelatine leaves, stir well and strain through a fine muslin cloth into a bowl. Cool the strained tomato mixture by placing the bowl on some ice, and continue to stir.
Put each of the mozzarella portions in small glass bowls and pour the partially set tomato mixture over them. Place in the fridge to set fully.
Before serving, cover the surface of each mozzarella with a light coating of pesto and garnish with the celery and black olives.
Wine selection: "Campanaro '96" - Feudi San Gregorio - Sorbo Persico (AV)
by Gualtiero Marchesi
Photo © Tom Stockhill