• 14 oz ricotta
• ½ cup toasted almonds
• 9 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• 4 sun-dried tomatoes
• extra virgin olive oil, as needed
• a pinch of oregano
• salt, to taste
• pepper, to taste
• basil, to garnish
Dice the San Marzano DOP tomatoes, salt and leave them to drain in a sieve for 30 minutes, then cook them in a skillet until all the water has evaporated.
Blanch the sun-dried tomatoes in boiling water for 1 minute. Then squeeze them and chop finely, and mix with the San Marzano DOP tomatoes in a bowl with a pinch of oregano, salt, pepper and some extra virgin olive oil.
Beat half the ricotta until smooth.
Salt and add the lightly toasted and ground almonds.
Beat the rest of the ricotta with fresh basil, salt and pepper.
Spread the basil ricotta mixture onto the bottom of four glasses.
Then add the mixtures to the glasses on the basil ricotta base, first a layer of ricotta with almonds and then the tomato mixture.
Keep in the refrigerator until ready to serve. Garnish with fresh basil before bringing it to the table.