Barbecue di pasta e Mozzarella

Barbecue di pasta e Mozzarella

Ingredients for 4 mini portions

  • 4 Conchiglioni pasta
  • 4 bocconcini/nodini (small Mozzarella balls)
  • 1 diced potato
  • 4 cabbage leaves
  • rosemary
  • oil
  • salt
  • pepper

For the gazpacho:

  • 500g tomatoes
  • 1 cucumber
  • 1 garlic clove
  • fresh basil
  • parsley
  • sweet red onion from Acquaviva
  • 100g peeled almonds
  • salt
  • oil
  • pepper


01 Cook the pasta very ‘al dente’ and 02 fill it with a mixture of potatoes cooked in a pan with oil, garlic, rosemary and frayed Mozzarella. 03 Wrap the individual conchiglioni in blanched cabbage leaves and skewer them. 04 Brush with oil and sprinkle with cheese and 05 grill them on the barbecue or alternatively in the oven, until they are appropriately charred. 06 Prepare the Gazpacho by blending all the ingredients and pour onto the bottom of the plate. 07 Place the stuffed conchiglioni on top and decorate with fresh basil and parsley.

Serve on a: small plate / oval plate

The Mozzarella's Affair


  • Beefeater Gin 60ml
  • Lemon juice 20ml
  • Sugar syrup 15ml
  • Mozzarella liquid 15ml
  • Pinch of salt
  • 10 Basil leaves


01 Chill a lowball glass. 02 Add all ingredients to a shaker, 03 fill up with ice and shake vigorously for about 12 seconds. 04 Filter through a strainer and then a sieve directly into the glass, 05 adding a large ice block or ice cubes. 06 Garnish with a basil leaf.

Glassware: Lowball glass
Garnish: Basil leaf
%Alc: 14%