Buon appetito!
Caprese salad
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 500 grams ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- tablespoon apple capers
- 2 tablespoons olive oil
- 2 balls of buffalo mozzarella
- drip truffle oil
- pepper
- salted anchovy fillets
- handful of fresh basil
Preparation
-
1
Sauté the tomatoes and capers briefly in a little olive oil.
-
2
Divide among the plates.
-
3
Tear the mozzarella and also distribute it over the plates.
-
4
Drizzle with a little truffle and olive oil.
-
5
Season with freshly ground pepper.
-
6
Chop the anchovies and finish the salad with them, along with a few basil leaves.
Buon appetito!
