For 8 larger, or 13 smaller portions you need : 1 can of cherry tomatoes, 1 small onion, 2 garlic cloves, 50 grams of grated parmigiano, 250 grams of mascarpone, 2 eggs, 8 grissini, 100 grams of green pesto, a few fresh leaves of basil.
Prepare the tomato juice in advance. Fry the chopped garlic, and onion. Add the tomatoes, 1 table spoon of dried basil, a pinch of sugar, pepper and salt. Allow to simmer to obtain a thick tomato sauce. Mix and store in the fridge.
Split the eggs. Beat the white up to snow. Mix the mascarpone, the egg yolks, the grated parmigiano, 2 table spoons of good olive oil, pepper and salt. Mix both gently together.
Grind the grissini roughly.
Take individual little jars. Start with the grissini, then 1 teaspoon of pesto (home made is the best, but a good brand of pesto will do), the tomato sauce and the cheesy mixture. Repeat and finish with the cheesy mixture. Store in the fridge. Just before serving add some crispy grissini and a fresh basil leave.
