Blaise Pascal

The tomatos mozzarella are a dish of out of work typical of Italy originating in the island of Capri ( insalata caprese in Italian).

History

Since a score of years, the Mozzarella was democratized and is today easy to find everywhere in France.

True the Mozzarella is, at the origin, a fresh cheese carried out with Lait of Bufflesse, been essential to allow work in the Rizière S. the taste is much stronger and very different from the industrial product to the Cow's milk which one generally knows.

With true Tomato S, matured naturally with the Sun, and strong in taste because pushed on the Basaltic ground , Volcanic of the Vesuvius, it has a different taste.

Ingredients for 4 people

Preparation

Time estimated of preparation 10 minutes.
  • Lavez the tomatos then dry the
  • Coupez the tomatos out of discs
  • Coupez the mozzarella out of discs
  • Coupez the onion out of disc
  • Disposez in a dish by alternating tomato and mozzarella
  • Arrosez of olive oil
  • Salez and pepper
  • Répandez cut out basil (with scissors) on the whole

Some councils:

  • Take care of the quality of the olive oil
  • Préférez the deicing salt
  • a personal alternative “tricolor”: alternate sections of Concombre, Mozzarella, and Tomate S, to satisfy a small puff of Italian nationalism.

See too

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