Here I am  with a fresh dish , good for spring time,
also great for hot summer days.
This is a slightly revised caprese
greedy with breadcrumbs and pistachios
and a cream made of basil …
Who wants to follow me lightly in the kitchen!

Recommended wine:
Alto Adige Valle Isarco Sylvaner Praepositus,
a white wine that is fresh and elegant on the palate
with good acidity.

And now … LIGHT THE FIRES!

INGREDIENTS:

- 4 tomatoes auburn

-1 Buffalo mozzarella

-2 Slices of homemade bread

-2 Anchovy fillets

-2 Abundant handfuls of pistachios

-Capperi Qb

-Olives Black olives to taste

-Basilico A generous dollop

-Oil Ages qb

PUT ON THE APRON, WASH YOUR HANDS, BEGIN!

Cut the tomatoes and mozzarella slices,
chop the bread into the cutter, add the pistachios and chop again.
In a pan toasted the mixture with a little oil.
Prepare the sauce with basil, olive oil, olives, anchovies and capers
until the mixture is creamy.
We compose the caprese:
we put on the slice of tomato,
the basil sauce and a sprinkling of crunchy crumbs
and pistachios,
put on the tomato a  slice of mozzarella
over another slice of tomato, basil sauce, crispy crumbs and so on.

Et voila … ready for  summer!