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Bloody Massimo


Chef Massimo Riccioli


25 minutes






2 slices stale country bread, cut into 4 croutons or toast
olive oil for brushing
500g canned whole peeled tomatoes
salt and white pepper to taste
2 shots vodka
1 or 2 celery stalks, cut into sticks
400g fresh mozzarella
1 bunch fresh basil leaves
1 teaspoon balsamic vinegar


Brush the bread with olive oil, then bake in a hot oven or under the broiler until crisp and golden brown for a few minutes on each side. Then set aside.

Crush the tomatoes with a fork.

Cook about half of the tomato with salt for about 5 minutes on low heat. Then, add the remaining tomato, balsamic vinegar, pepper to taste, and vodka.

Blend the mozzarella with about 2 to 3 basil leaves, a pinch of white pepper to taste, until it forms a smooth cream. Place it in the bottom of four wide-bottomed martini glasses. Add a layer of the tomato mixture, and garnish with a stick of celery, a toasted bread crouton, and a few leaves of the reserved basil.

Bloody Massimo

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