Summary

Ingredients

• 1 scoop mozzarella, buffalo, (approx. 250g)
• 2 teaspoons pesto, wild garlic, alternatively basil, homemade
• 1 tablespoon pine nuts, toasted
• 2 slices cheese, Mancheco, thin, alternatively Pecorino

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Instructions

1. Take the mozzarella out of the packaging and pat dry very well with a paper towel.
2. Roast the pine nuts in a non-oiled, dry pan until golden brown. Cut the mozzarella horizontally into slices and place on kitchen paper to dry.
3. Now cover the mozzarella slices with a suitable slice of Mancheco, brush with the pesto and sprinkle with pine nuts. Put all occupied discs back on top of each other. Finish off with a slice of mozzarella. Wrap the resulting ball in cling film and weigh it down with a saucepan and press it in the refrigerator overnight.
4. To serve, cut the cheese into 2 x 4 cm cubes.