Silvia’s Mousse


I have been given this recipe, a little summery, to be honest, by a special cook, and I liked to share it with you. I omitted some ingredients from the original, because it is not exactly vegan, but I would sayย  the result was more than good ๐Ÿ™‚

(serves 4)
500 gr of ripe tomatoes
300 gr of potatoes
2 cloves of garlic
20 gr of pine nuts
30 gr of capers
40 gr of green olives
4 tablespoons of extra virgin olive oil
basil leaves
salt and pepper

Boil the potatoes (or steam cook them ๐Ÿ˜‰ ), with the skins, so that they won’t absorb too much water. Peel and mash them with a fork. Peel the tomatoes, squeeze them and remove the seeds. Rinse the capers, wash the basil leaves and put everything in a blender with tomatoes, garlic, pine nuts and olives. Blend to get a cream, and add it to the mashed potatoes. Mix well, add salt and pepper, and work well until the mixture gets perfectly smooth. Pour it into a dome shaped mould, previously oiled, and let it rest in the fridge for a couple of hours. Turn it upside down in the plate and garnish… I was inspired by the photo I had been given by the cook, taken from a magazine ๐Ÿ˜‰ and I used individual moulds because I was afraid I couldn’t turn them upside down… it was actually easy, but maybe I should have pressed them more (I had left some air). Can be served as an appetizer, accompanied by croutons, but also as a main, along with something else… I do not know… a bean salad, for instance! I hope next summer you’ll want to try it, for the time being let’s enjoy this fall, already stark… have a nice evening you all ๐Ÿ˜‰

Chef: Rumorfree from VeganBlog

  1. melissa 22 November 2011 at 19:31

    I’ve got to try this!!! I have to ๐Ÿ™‚
    I love dips, spread and things like these!

  2. monsoon 23 November 2011 at 19:49

    I don’t care if it’s not summe anymore….this is worth trying, whatever the season!

  3. Lali degli Elfi 13 December 2014 at 19:51

    What a delight this recipe ๐Ÿ˜‰ !

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