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Insalata Caprese with Pecoraro Aceto Balsamico 9 years

Rezept-03

Ingredients

For 1 portion(s)

1kg tomatoes (different colored varieties)
3 tbsp olive oil (extra virgin)
2 tablespoons Pecoraro Aceto Balsamico 9 years
1 tsp sea salt (Fleur de sel de Guerande)
1/2 bunch fresh basil
2 pieces mozzarella di bufala

Preparation

  1. Wash and slice the tomatoes. Remove the stalk.
  2. Wash the basil, pat dry and cut the leaves into thin strips.
  3. Arrange the tomato slices on a plate. Tear the mozzarella di bufala into pieces and spread evenly over the tomatoes. Sprinkle the chopped basil over the tomatoes and mozzarella.
  4. Drizzle with the extra virgin olive oil. Drizzle the Pecoraro Aceto Balsamico 9 years evenly over the dish. Season with sea salt flakes and freshly ground pepper.

Tips for the recipe

Serve with fresh focaccia.

Burrata can of course also be used as an option. This is similar to mozzarella, but filled with cream cheese and cream.

Different colored tomatoes here are Queen of the Night, White Cherry Tomato, Apricot Cherry Tomato, Ruby Tomato, Yellow Pear Tomato and Green Zebra. Make sure that the green ones are not unripe normal tomatoes.

Time:30 min Preparation

Dessert

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