Ingredients for 4 people
2 Linea Osella
200g of “Pizzutello” tomatoes
½ small onion
1 spoon of pitted black olives and 1 spoon of capers
A sprig of mint
40 g of extra virgin olive oil
Peel the tomatoes and chop them into pieces, finely chop the onion and tear the basil leaves into pieces.
Gently fry the onion with the oil in a pan, adding the tomatoes; add salt to taste and cook on a high heat for about five minutes, stirring frequently.
Season the sauce with the olives and capers, cut the Linea cheese into quarters, lay them in the sauce, heat for two minutes, complete with the basil and serve the cheese covered with the sauce.