Focaccia bread with pesto and stracchino cheese
125g gluten-free flour for bread (or 85g extra fine rice flour, similar to starch)
25g potato starch
15g tapioca flour
125g mascarpone cheese (ricotta or creamy cheese)
1 pinch of salt
For the sauce:
15g Valbona Pantelleria Capers IGP
1 jar Valbona Sun-dried Tomatoes
20g pine nuts
6 basil leaves
6 mint leaves
2 anchovies in oil
The zest of one organic lemon
6 tablespoons extra-virgin olive oil
1 - Put all the ingredients in a food processor and mix quickly until the mixture is firm. Put it in a firmly closed food bag in the fridge for at least a couple of hours, or even longer. Then take the dough and roll it out, using a rolling pin.
2 - Fold the dough onto itself three times at each turn, before rolling it out, taking care to flour the worktop with a little rice flour to prevent the dough from sticking.
3 - Use a pastry cutter (or a glass) to cut some round shapes and place them on a baking tray lined with baking paper. Bake at 180°C for 10-15 minutes.
4 - Rinse the capers well a few times. Put the oil and anchovies in a pan and break them up a little over a low heat. Add the chopped capers and sauté them for a few minutes.
5 - Then add the tomatoes chopped with a knife, the basil and mint and sauté for a few minutes. Grate the lemon zest. Toast the pine nuts Create layers by alternating a layer of fake pastry with a little sauce. Garnish each little tower shape with pine nuts and a basil leaf.