Mozzarella
D' Isufala
By Chef Edward Pizzuti,
Cafe Giostra, Brando's, Petaluma, CA
Made
with:
Mozarella by Belgioioso Cheese
Serves:
2
Ingredients:
1 ripe Paritage Tomato (beef steak)
6 Fresh Basil Leaves
1 ball of Buffalo Mozzarella (8 oz)
1 oz. Extra Virgin Olive Oil
TT Salt and Pepper
Procedure:
1. Slice
Mozarella into 1/2 inch slices.
2.
Slice tomatoes same way
3.
On a platter put down slices of tomato. Put a basil leave
on top ofthe tomato slice. Put mozarella slice on top
of basil leaf Sprinkle with extra virgin olive oil. Salt
and pepper to taste.
4.
Serve before a meal.
Chef
Recipes:
Abalone
D' Ore
Boquerones
or Marinated Fresh Anchovies
Cracked
Dungeness Crab
Fresh
Sardines ( or Anchovies)
Jumbo
Fresh Water Spot Prawns (whole)
Lobster
Diablo
Mozzarella
D' Isufala
Mussels
in Saffron-Sherry Sauce
Paella
Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)
Paella
Valenciana
Other
Related Links:
The
Abalone Farm
Memories
from Guglionesi
Edward
Pizzuti - Bio
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