Cestini di pane e Stracciatella

Cestini di pane e Stracciatella

Ingredients for 4 mini portions

  • 8 very thin slices of bread
  • 300g of peas
  • 1 spring onion
  • 200g of Stracciatella
  • salt to taste
  • pepper to taste
  • extra virgin olive oil to taste
  • 4 thin slices of bacon
  • sprouts for decoration

01 tartlet moulds


01 Firstly, prepare the pea mousse by boiling the peas in water and 02 then sautéing them with a little bit of olive oil and thinly sliced spring onion. 03 Add a ladle of broth to the mix and let it reduce, lid on. 04 When they are tender, let the peas cool down, 05 then add a tablespoon of Stracciatella, season with salt and pepper, and blend until silky. 06 Add more broth if necessary to obtain the right consistency. 07 Arrange the bacon slices on a plate and grill them in the microwave until they become very crispy. 08 Layer 2 slices of bread in each mold01, removing the excess parts, brush with oil, and bake. 09 When the tartlets are ready, fill them with the pea mousse using a piping bag, 10 add a forkful of Stracciatella, and top with the crispy bacon and fresh sprouts.

Serve on a: glass stand

Red Rocket


  • Bulleit Bourbon Whiskey 30ml
  • Campari Red Bitter 30ml
  • Lemon juice 10ml
  • Sugar 10ml
  • White pepper 3 grinds


01 Chill a coupette. 02 Add all the ingredients to a shaker, 03 fill up with ice and shake vigorously for about 12 seconds. 04 Filter through a strainer and a sieve, directly into the glass.

Glassware: Nude, Savage coupette
Garnish: /
%Alc: 16%