Caprese salad with Quartirolo cheese and a hint of aromatic pesto


Cut the tomatoes into quite thick slices and place them onto an oven tray covered in baking paper, season with salt and paper and drizzle with olive oil. Bake in a pre-heated oven at 180°C for approximately 15 minutes. Cut the cheese into slices of approximately 5 mm and leave to one side. Prepare the pesto by roughly chopping the basil and the walnuts, add grated lemon zest and oil until you get a thick sauce. Season with salt and pepper. Prepare your dish by alternating a slice of cheese with a slice of oven-baked tomato. Dress with the aromatic pesto and garnish with taggiasche olives.

Wine matching:

Duchessa Lia Gavi DOCG is the perfect match for this light starter. This wine is produced exclusively from Cortese grapes. It has a dry yet harmonic taste, balanced acidity and is light straw-yellow in colour with greenish highlights. The aroma is flowery, fruity and fairly intense. This wine combines with all courses perfectly, from light starters to first courses with vegetable sauces, from soups to second fish or white meat courses. To be served at 10°C.

AICI – Associazione Insegnanti di Cucina Italiana

Veronica Geraci’s recipe