Insalate Caprese – just mozzarella, tomatoes, basil and a little olive oil
Antipasti:
6 Ways Of Serving Buffalo Mozzarella
From The River Café
With Broad Beans And Olives
Boil the broad beans until tender. Drain and season, add stoned small black olives. Toss the rocket and mint leaves with lemon juice and olive oil and season. Tear the mozzarella into four. Put the leaves on a plate with the mozzarella. Sprinkle over the olives and beans.
With Grilled Aubergine And Roast Tomato
Cut the plum tomatoes in half lengthways and remove the seeds. Season with salt and pepper, and drizzle with extra virgin olive oil. Bake in a 200C/ 400F/ mark 6 oven for 15 minutes. In the meantime slice an aubergine into 1cm discs and grill on both sides. Toss with basil, olive oil and lemon juice. Season and place on the plate with the tomatoes and mozzarella.
With Bruschetta, Tomatoes And Olives
Cut the cherry tomatoes in quarters and squeeze out the seeds and juice. Mix with basil and olive oil, and season. Stone the small black olives, mix with black pepper, dried chilli, lemon juice and olive oil. Grill a piece of sour dough bread on both sides, then lightly rub one side with garlic. Season and pour over olive oil. Cut in half and top one half with the olives and one with the tomato mix. Place on the plate with the mozzarella.
With Asparagus, Rocket And Parmesan
Cook the asparagus for 5 minutes in boiling, salted water. Drain, toss with olive oil and season. Toss the rocket with lemon juice and olive oil and mix with the asparagus. Put on the plate and top with shavings of Parmesan. Tear the mozzarella in 2 and place alongside.
With Peppers And Capers
Grill a red and yellow pepper until the skins are blackened. Peel, remove the seeds, then tear lengthways into quarters. Toss with olive oil, red wine vinegar, torn basil, capers and black pepper. Place on the plate with the mozzarella.
With Marinated Anchovy, Spinach And Rocket
Boil the spinach leaves until tender, drain and cool. Mix the anchovy filets with black pepper and lemon juice. Mix together the lemon juice, olive oil and seasoning. Toss the rocket with this dressing and then also the spinach. Put the greens on a plate with the mozzarella. Place the anchovy filets over the top.