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In Campania, Insalata Caprese is made with local fresh buffalo mozzarella, one of the culinary delights of the region. Here in America, buffalo mozzarella is very hard to find so we substitute good quality cow's milk mozzarella, called fior di latte in Italy. Even if you can find imported Mozzarella di Bufala in a specialty store, you are better off with good fresh cow's milk mozzarella from a deli or cheese maker you trust, because buffalo mozzarella is best eaten as soon after it is made as possible and does not travel well. Serves 4-6 2 pounds of ripe tomatoes, sliced 1/4 inch thick 1 pound fresh mozzarella, sliced 1/4 inch thick 4 tablespoons extra-virgin olive oil 5 to 8 fresh basil leaves salt and pepper to taste |
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| 1. | Arrange tomato slices on a platter. | |
| 2. | Top each tomato with a slice of mozzarella. | |
| 3. | Drizzle extra virgin olive oil over the mozzarella and tomato. Tear the basil leaves into pieces by hand or chiffonade cut and sprinkle on top. Season with salt and pepper and serve. | |
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