Chef Massimo Riccioli
½kg stale bread
100g black taggiasca olives
100g canned whole peeled tomatoes
1 bunch basil
1 bunch coriander leaves
1 bunch parsley
1 clove garlic
1 glass of ice
salt, to taste
1 teaspoon cognac
3 tablespoon extra-virgin olive oil
Cut the crusts off the bread and cut them into squares. Then toast in the oven.
Pit the olives and blend them into a cream with olive oil and a little water.
Take all the herbs, add the ice and blend them.
Blend the mozzarella. Crush the tomatoes with a fork and add them to the mozzarella along with salt and cognac.
To prepare the tiramisù, dip the toasted bread completely in the olive mixture. Put the herb pesto on a plate, then layer the toasted bread with a layer of mozzarella cream between each layer of bread and finish with the herb pesto.
Garnish with a few extra leaves of the herbs.