Sunday, March 14, 2010
I always buy the best tomatoes and buffalo milk mozzarella. Working with good, fresh ingredients ensures great results.
This is a recipe for absolute purists. You can throw in black olives and a number of other ingredients or spices if you decide to wander from the purist zone and get a little more daring.
•2 pounds ripe tomatoes, sliced, seeded, and drained
•A fresh mozzarella (buffalo milk if possible) weighing about a pound, diced.
•Fresh basil leaves, hand-shredded (8-10 or to taste)
•1/4 cup olive oil, or to taste
•Pepper and salt (if necessary)
Slice the tomatoes into rounds and put them on 6 plates; slice the mozzarella into rounds and lay them over the tomatoes. Season with the olive oil, basil, and a little salt and pepper.
Posted by Susan York at 4:27 PM