Slice the onion and put them in a bowl with cold water for 4-5 minutes, changing the water a couple of times and stirring occasionally. Cut the bread into thick slices, rub with the garlic and reduce them into cubes of 1-2 cm.
In a bowl, add the oil, vinegar, water, a pinch of salt, pepper and origan. Keep aside two tablespoons of emulsion for seasoning and use the remainder to wet the bread cubes.
Roast them in a pan. Meanwhile, wash the tomatoes and cut in half. Wash the basil leaves. In a bowl, mix the tomatoes with the squeezed onion, Mozzarella, basil, sliced garlic, a pinch of salt and the emulsion of oil.
Add the bread, stir briefly, place on a plate and serve immediately.
Wash the tomatoes, cut into cubes, peel and chop. Chop the onion and garlic. Brown the onion and garlic for 4-5 minutes.
Add the tomatoes, a pinch of salt, black pepper and basil leaves. Mix well and cook for 10-15 minutes.
Meanwhile, drain the Mozzarella di Bufala and reduce it to a centimeter. Put it on a couple of sheets of paper to lose the liquid in excess.
Cook the paccheri in abundant salted water. Place them in a large baking dish greased with oil and mix well.
Add the tomato sauce and mix. Cool for 4-5 minutes, stirring occasionally. Add the Mozzarella di Bufala and mix. Sprinkle with grated Provolone cheese and bake in preheated oven at 200 ° C for 10-15 minutes.
Skewers with Smoked Scamorza and Bacon
500 g smoked scamorza
1 red bell pepper
16 bacon slices
Wash the pepper, divide it in half and remove the cover and the seeds. Cut into strips and grill on both sides.
Cut the roasted peppers into squares. Cut the smoked scamorza into chunks. Wrap the smoked cheese with slices of bacon (one for each piece). Put a piece of scamorza on a toothpick then a piece of pepper. Match each skewer with rosemary.
Grill the skewers for about 10 minutes (the bacon should touch the grill, not the smoked cheese).
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