Bocconcini cheese with salsa agra

00737 CHEESE NIBBLES with AGRA INGREDIENTS for 6 PEOPLE 12 witlof leaves, 12 leaves of radicchio di Treviso, 12 leaves of cicorietta are not too small, 50 g of fresh goat cheese, 50 g Walnut kernels, 12 mozzarella, parmesan, 12 sticks a glass of extra virgin olive oil, 400 g of ripe tomatoes, a tablespoon of Apple Cider vinegar, 10 strands of chives, ground white pepper, a pinch of salt.

Preparation 25 minutes cooking time 7 minutes wash the salad leaves, dry them and then remove the stems of the cicorietta and remove the hard part to Belgian and leaves of radicchio.

The coarsely chopped walnuts and mix them with the help of a fork, the goat in a bowl.

Align the salad leaves on work surface and with wet fingers shaped in the goat balls.

Appoggiatele on Belgian leaves and wrap each leaf onto itself, securing with a toothpick.

Place mozzarella on each radicchio leaf, wrap the leaves forming rolls and fermatele with wooden skewers.

Put the Parmesan sticks on the leaves of cicorietta and close the leaves around to fasten them with toothpicks Parmesan.

A plate lined with parchment paper, brush the paper with a tablespoon of oil and settle the morsels; brush with 2 tablespoons of oil on the surface of the pieces and then keep them in the refrigerator until cooking them.

Wash the tomatoes, sbucciateli with a Pocket knife and divide them into quarters and then give them the seeds.

Puree the vegetable mill, collect the past in a bowl and season with salt, pepper and vinegar.

Heat the oven and cook 7 minutes tidbits without voltarli so that the surface is slightly crispy.

Clean the threads of chives with damp paper towels and cut into pieces.

Mount the tomato puree with hand blender, pouring oil flush wire, must become swollen and thicken slightly.

Pour the sauce into a gravy boat and supplemented with the chives.

Place on a serving dish morsels just removed from the oven and serve immediately.