Fettunta rivisitata

In the “creative recipes” category of the national competition “Recipes EVO”, reserved for the world of hotel education and promoted by the “Nino Bergese” Institute of Sestri Ponente with the support of the Santagata oil company 1907, the first prize with “Fettunta rivisitata” was assigned to Laura Scarpina and Emmanuele Nesti of the Francesco Datini Institute of Prato, under the direction of teacher Veronica Cavallaro.

Ingredients for bruschetta:

• 4 slices of bread
• Salt
• Extra virgin olive oil
• Pepper

Cut the bread, put it in a baking tray with oil, salt and pepper. Brown in the oven at 180 ° c.

Ingredients for olive oil mousse

• 150g of water
• 16g of gelatin
• 200g of EVO oil

Boil the water with the salt, add the gelatine and whip. Add the oil and let it stabilize in the fridge.