Put the tomatoes into a blender on high speed and adjust the salt, pepper and extra-virgin olive oil; pass it through a colander and put the sauce in the jars (about one centimeter). Follow the same procedure with the buffalo mozzarella which has to be added in the jar over the tomato.

Ingredients for 5 people Cannoli: 25 g of flour of precooked cornmeal mush 25 g of flour type 00 25 g of middle aged cheese 1 egg 250 g of sifted buffalo ricotta Sweet Tomato: 200 g of ripe tomatoes 60 g of sugar 25 g of lemon juice For the little jar: 200 g of Amaseno’s buffalo mozzarella 200 g of “datterino” tomatoes extra-virgin olive oil a bunch of basil, salt and pepper

How to make cannoli:
knead the two types of flour with egg and cheese, roll the dough out very thin and cut a few squares of 6 cm per side. Wrap each square of dough around a cylinder, let them cook for few seconds with extra-virgin olive oil at 140° C. Once cannoli are shaped, fill them with the sifted ricotta with the help of a pastry bag.

Preparation of the Sweet Tomato Compote:
Put sugar and lemon juice in a pan and bring to a boil, then add the tomatoes cut into pieces and let them cook for about half an hour. Pour the mixture into the mixer and pass it through a colander. Let it cool down in the fridge.

Preparation of the little jar:
Put the tomatoes into a blender on high speed and adjust the salt, pepper and extra-virgin olive oil; pass it through a colander and put the sauce in the jars (about one centimeter). Follow the same procedure with the buffalo mozzarella which has to be added in the jar over the tomato. Put the basil into the mixer along with some water and extra-virgin olive oil, blend it all and put into the jar some drops of sauce over the mozzarella.