BUFFALO MOZZARELLA AND SEMI-CANDIED TOMATOES

Servings: 4
Difficulty: 1
Preparation: 10 minutes
Cooking: 50 minutes

Ingredients
9 oz. (250 g) buffalo mozzarella
3 1/2 tbsp. (52 ml) extravirgin olive oil; more for drizzling
4 ripe tomatoes
1/2 oz. (15 g) fresh basil, or about 30 leaves
sugar
garlic, finely sliced
fresh thyme
salt and pepper

Instructions
Heat the oven to 200°F (100°C).
Slice the tomatoes, and arrange them on a baking sheet.
Sprinkle with salt, a little sugar, the garlic, and thyme.
Drizzle with olive oil and bake for about an hour.
Meanwhile, bring a medium pot of water to a boil.
Dip the basil in the water and then plunge into ice water.
Puree the basil leaves in a blender with the 3 1/2 tbsp. (50 ml) olive oil.
Slice the mozzarella and season lightly with salt and pepper.
Make the stacks by layering the mozzarella and semi-candied tomato slices.
Drizzle with olive oil and garnish with the basil sauce.

POTATO AND BACON TARTLETS

Servings: 4
Difficulty: 1
Preparation: 1 hour
Cooking: 15 minutes

Ingredients
1/4 lb. (120 g) puff pastry, or 1 sheet
1 3/4 oz. (50 g) pancetta or thick bacon, diced
1/2 lb. (250 g) potatoes
1/2 cup (125 ml) milk
1 large egg
1 sprig fresh rosemary, leaves chopped
salt and pepper

Instructions
Boil the potatoes, skin on, in a saucepan of lightly salted water until tender but firm, 15 minutes.
Drain, cool, and peel them, and dice or slice into rounds.
Heat the oven to 350°F (180°C).
On a clean work surface, roll out the puff pastry to a thickness of 2 mm (1/12in).
Cut into four equal pieces.
Line four individual tartlet molds with the puff pastry, and fill the molds with the pancetta and potatoes.
Put the molds on a baking sheet.
In a bowl, whisk the egg together with the milk, salt and pepper, and the rosemary.
Pour the mixture into the tartlet molds and bake for about 15 minutes.

Enjoy!