Ingredients:

• 100g caciotta
• Cluster tomatoes
• 2 eggs
• 150g "00" flour
• 150g breadcrumbs
• Extra virgin olive oil q.s.
• Salt q.s.

Preparation:

Blanch the cluster tomatoes in boiling water. Drain and let cool. Cut the caciotta into large cubes and bread them by dipping each cube first in flour, then in beaten eggs, and finally in breadcrumbs. Repeat the operation at least 3 times for each cube to obtain a good breading. Fry the caciotta croquettes in hot oil. Drain on absorbent paper. Meanwhile, peel the tomatoes and blend them with a mixer, emulsifying with extra virgin olive oil. Adjust the salt. Pour the tomato cream on the serving plate and place the hot croquettes on top.