Serves 6: 5 vine tomatoes, 200 g Piccadilly tomatoes, 200 g  date cherry tomatoes, ricotta made that day, 2 tbsp Bronte pistachios, 3 basil leaves, Moletto Integrale extra-virgin olive oil, salt.
To prepare: Blanch the vine and Piccadilly tomatoes in boiling water, then peel and remove their seeds. Sauté the vine tomatoes in a non-stick pan for 10 minutes, then add the Piccadilly tomatoes and sauté for a further 3 minutes. Remove from heat and blend into a smooth purée. Cool.
Separately, purée the raw date cherry tomatoes. Combine the two tomato mixtures, salt to taste and add the basil leaves, torn into small pieces by hand. Put in a cool place.
Using only the ricotta, form one-inch balls. Finely chop the pistachios and roll the ricotta balls one-by-one in the chopped nuts.
To serve, spoon some of the tomato purée into a low glass and place the ricotta ball on top. Add a generous drizzle of extra-virgin olive oil. Garnish with a basil leaf.
Recommended wines:
Chardonnay Doc Lison-Pramaggiore
Pinot Bianco Doc Lison-Pramaggiore