For the semi-setting of the olives, bring the water to the boil with the sugar, dip the olives and simmer on a low flame for 4-5 minutes. Turn off the heat and cover with a cloth. The next day, remove the olives, bring to a boil and repeat the procedure. To completely brown the olives you should repeat for another 3 days. In my case I stopped at the third boil, then I removed the olives from the syrup, let cool and put in a container ready for use. For the capers semicanditura, rinse the capers very well, bring the water to the boil with the sugar, dip the capers and allow to simmer for 5 minutes. Turn off the heat and cover with a cloth. In this case, the following days I did not perform any further candying to leave a savory taste that I wanted to keep and then I removed the capers from the syrup. Emulsify the preservation of piennolo tomatoes with lollo and salt. Pass in a colander to remove the remaining seeds and keep aside. Take the breadcrumbs from the slice of bread and place on a previously heated non-stick pan. Leave to roast very well. Toward the finish, add the anchovy in oil and let it melt. Take the crumbs of toasted bread and blend them until a thin grain is obtained. Bring water to the pasta to boil. Meanwhile, cut the mozzarella into cubes. Pour the pasta and cook it according to the directions. Drain and place on a cloth, putting it well spaced, to make it cool. Once cold, season with olives, capers, mozzarella and oil. Pour the tomato emulsion onto the bottom of the serving dish. Place on top of the cold pasta. Spread the crispy bread to the alice and a few leaves of basil. Notes to the total time should be added the time for the candying of olives and capers.
by Cooking Planner
