Spumette peppers

Peel peppers and cut in cubes.

Peel the onion and slice it with icing.

Place in a saucepan heat 2 tablespoons of oil and the vegetables prepared saucepan.

Add the tomatoes, cut into segments, and abundant basil leaves.

With and cook everything lively flame, for about 25 minutes.

Meanwhile, place the isinglass soaked in cold water.

Check the courgette and, using the appropriate mandolina, cut it into thin slices that you Blanch for a few seconds.

Drain and let cool.

With the 6-dose stencils with Zucchini, washers fixing slightly crossed.

Pass the vegetables become cooked vegetable mill, with the disc end, collecting the money in the pot already used previously.

Bring back to high heat, add salt and season the past with a generous splash of Worcester; as soon as you will have taken the boil, add the isinglass well squeezed out of the water.

Stir to make sure melt perfectly, then turn off and let cool the mixture, mixing it often, until begin to pull (i.

e.

when a spoon dipped in the mixture, veiled comes out).

Then add the cream, after firmly mounted.

Spread the mixture into the prepared ramekins and place in the refrigerator for at least 6 hours.

When serving, run quickly on the steam of a boiling pot, then turn upside down in the middle of 6 individual dishes.

The spumette, each decorated with a slice of ham, rolled up and divided into three parts and, if desired also with lattughino leaves.