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Terrine d’été à la Mozzarella

Serves : 4 people
Preparation : 30 minutes
Wait : 15 hours

Ingredients

Instructions

  • Dip the tomatoes in boiling water for about ten seconds, then peel them.
  • Cut them into wedges and remove the seeds. Place the tomato wedges in a colander, season with salt, and drizzle with vinegar.
  • Place in the refrigerator and let it chill for at least 2 hours.
  • Cut the mozzarella into thin slices.
  • Cut a large piece of parchment paper so that it lines the inside of a loaf pan, with plenty of paper hanging over the edges on all sides.
  • Start by layering a layer of tomatoes, followed by mozzarella, and then basil. Repeat this process until you run out of ingredients, finishing with a layer of tomatoes.
  • Fold the parchment paper over to cover the terrine. Place it in the refrigerator, with another mold on top weighted down with a 2-kg weight.
  • Let it rest for at least 12 hours. Turn the cake out by quickly inverting the pan onto a cake plate.