Grappoli di Pomodorini con Mozzarella di Bufala

Name: Grappoli di Pomodorini con Mozzarella di Bufala
Yield: serves 2
Ingredients: As many of the tiniest red or yellow or green tomatoes, preferably still on their stems, that you and one other might desire; 1 pound very fresh cow’s milk or buffalo milk mozzarella; 1 dozen or so large fleshy leaves of fresh basil; Extra-virgin olive oil; Pepper; Fine sea salt

January 24, 2012

Perhaps the essence of Campania is this, of the countryside, of the pastoral innocence of the good, pure foods one eats there. Search, beg, grow, procure these few ingredients, first eating them with your eyes, dashing all record of plastic mozzarella and dusty-fleshed fruit masquerading as a tomato. This is not a recipe as much as it is quiet illustration of one fine way to eat in Italian.

Recipe notes

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