Salad Caprese
– Beef tomatoes( organic own harvest)
– Mozarella di Bufala Cheese
– Olive-oil lemon, extra virgin
– Freshly ground black pepper
– Cremoso, sauce with
Aceto Balsamico di Modena
– Fresh basil (organic own harvest)
– Chopping board for vegetable (green)
– Chopping board for cheese (white)
– Cheese knife
– Tomato knife
– Plate (for preparing Mozarella)
Nice serving dish
– Cut the Mozarella carefully in thin slices and put on plate
– Cover the slices Mozarella with olive-oil lemon and freshly ground black pepper
leave for several minutes
-Turn around and cover also with olive-oil lemon and freshly ground black pepper
– Cut the Beef tomatoes carefully, leave in the right order and put on serving dish
– Carefully put the marinated Mozarella between the slices Beef Tomato
– Tear the fresh basil in small pieces and put on top
– Decorate with the Cremoso just before serving
