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No-bake savory cups · GialloZafferano.com

• 0:00
  Speaker 1: No baked Savory cups are a fresh, single serving appetizer
• 0:03
  Speaker 1: from southern Italy. They have three layers, a crunchy base
• 0:06
  Speaker 1: of trali, a soft layer of cream cheese, and a
• 0:09
  Speaker 1: rustic pesto made with sun dried tomatoes, basil and almonds.
• 0:13
  Speaker 1: They are very easy to prepare, require no cooking and
• 0:16
  Speaker 1: work well for summer gatherings and a perativo. For six
• 0:20
  Speaker 1: small transparent cups, each with a capacity of about sixty
• 0:23
  Speaker 1: five millimeters or about two point two fluid ounces, you
• 0:26
  Speaker 1: need tarralli round breadsticks, seventy grams light Philadelphia cream cheese,
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  Speaker 1: three hundred fifty grams sundry tomatoes in oil, thirty grams
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  Speaker 1: well drained peeled almonds, twenty grams grated cheese twenty grams.
• 0:44
  Speaker 1: You use parmiliano, regiano, grana padano or pecorino garlic, one
• 0:49
  Speaker 1: clove fresh basil, as kneaded. For garnish, you need pistachios
• 0:56
  Speaker 1: as kneaded, fresh basil as kneaded. You need about thirty
• 1:01
  Speaker 1: minutes of preparation time. You do not need any oven
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  Speaker 1: or stove. Start from the base with your hands, crumble
• 1:10
  Speaker 1: the trallei in a bowl until you obtain coarse crumbs,
• 1:12
  Speaker 1: not a fine powder. Divide the crumbled tralli equally into
• 1:16
  Speaker 1: six transparent cups, forming an even base at the bottom
• 1:19
  Speaker 1: of each cup. Tested the caps aside. Prepare the pesto.
• 1:25
  Speaker 1: Peel the garlic clove, remove the inner sprout and finely
• 1:28
  Speaker 1: chop the garlic. Roughly. Chop the piled almonds roughly. Chop
• 1:33
  Speaker 1: the sun dry tomatoes in a large bowl. Add the
• 1:37
  Speaker 1: chopped garlic and the chopped almonds. Tear the basil leaves
• 1:40
  Speaker 1: by hand and lead them to the ball. Add the
• 1:43
  Speaker 1: grated cheese. Add the chopped sun dry tomatoes. Mix well
• 1:48
  Speaker 1: with a spoon until you obtain a corse pesto with
• 1:51
  Speaker 1: rustic texture where you still see small pieces of almonds
• 1:54
  Speaker 1: and tomatoes. Assemble the caps. Take the cups with the
• 1:58
  Speaker 1: tralli base. Spoon the light Philadelphia cream cheese into each
• 2:03
  Speaker 1: cup on top of the tralle crumbs. Divide the cheese
• 2:06
  Speaker 1: evily among the six caps. With the back of a teaspoon,
• 2:10
  Speaker 1: level the surface of the cream cheese so you obtain
• 2:12
  Speaker 1: a smooth, flat layer. Spoon the sun dry tomato pesta
• 2:16
  Speaker 1: on top of the cream cheese layer in each cup.
• 2:19
  Speaker 1: Divide the pasto evily and spread it gently so it
• 2:22
  Speaker 1: covers the surface. Garnish each cup with chopped pistachos as
• 2:26
  Speaker 1: kneaded scattered over the pesto. Add a few fresh basil
• 2:30
  Speaker 1: leaves on top of each cup. You serve the now
• 2:33
  Speaker 1: baked savory cups well chilled. You store them in the
• 2:37
  Speaker 1: refrigerator for up to two days before serving.