Bean Puree with Buffalo Mozzarella Cheese

For the bean puree with buffalo mozzarella, first prepare the oven-dried tomatoes according to instructions. Then melt butter in a saucepan and sauté the onions with garlic. Add the beans, sauté briefly and pour some vegetable stock. Cook until soft, at least 10 minutes. Drain, blend in a food processor, add salt and pepper.

Slowly pour in the olive oil until you have a creamy puree. Chill the bean puree. Allow to come to room temperature about half an hour before serving so that the puree can develop its full flavor. Quarter the mozzarella and arrange on plates. Using a tablespoon, make dumplings of the bean puree and place them decoratively on the plate with half of each dried tomato.

Finally, drizzle with the best olive oil, season with pepper and garnish with basil leaves and, if desired, some broad beans.

Preparation Tip:

If you can't find time to use oven-dried tomatoes, simply replace them with fully ripe, fresh tomatoes.

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