HistorySince 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.
Ingredients for 4 people
8 Tomato S bunch
- 250 G of Mozzarella
- 1 bouquet of basil
- 3 spoonfuls with soup of Olive oil,
- Salt, Pepper
- 1 red Onion (optional)
PreparationTime 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
- 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.
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