| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Italian |
Cheese, Vegetables, Salads, Italian |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Mozzarella — fresh |
|
|
Buffalo- |
|
|
Milk — in very thin slices |
| 12 |
|
Basil leaves — fresh |
| 1 |
lb |
Tomatoes, fresh — ripe |
| 1 |
c |
Extra virgin olive oil |
|
|
Coarse salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Rinse, core and cut tomatoes into thin slices. In four medium-size salad
dishes, alternate the cheese slices, basil and tomato slices, overlapping
slightly. Divide the olives evenly and arrange them at the centre of each
dish. Spoon the oil over each serving, letting it to form a pool like a
sauce. Season with salt and pepper, cover and let stand at room temperature
for at least 30 minutes before servingb.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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