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Receta Fresh Buffalo Mozzarella With Variegated Tomatoes

by Global Cookbook

Ingredientes

1 lb buffalo mozzarella cheese, cut in 4 even slices 2 x yellow tomato 2 x orange tomato 12 x garlic, cloves, soft, roasted wedges oven cured tomato

6 x bushy branches frisse, (white and fine) 40 x stems arugula 2 Tbsp. garlic, minced, fresh 3 Tbsp. extra virgin extra virgin olive oil Kosher Salt black pepper, freshly, cracked

Direcciones

1. Preheat cast iron pan to white warm, about a half-hour before.
2. Core tomatoes carefully, trim very top off, approximately 1/4 inch or possibly less. Only the cut should be horizontal to the tabletop. Prepare all tomatoes this way.
3. Rub cut side of all tomatoes with extra virgin olive oil, minced garlic, and season with salt and pepper.
4. Place half the tomatoes in cast iron pan and allow searing for approximately 1 minute or possibly till deep golden.
5. . Remove immediately, wipe out and allow 1 minute for temperature to regenerate.
6. Repeat with second batch and begin assembly immediately.
7. Place one of each coloured tomato, clean side up in the center of the plate in a triangular format tight together.
8. Place cut side of buffalo mozzarella centered on tomato.
9. Garnish with oven-cured tomatoes, roasted garlic then a small toss of frisse and arugula intertwined together.
10. Place on very top of salad.
11. Sprinkle salad very lightly in kosher salt then drizzle with your finest extra virgin olive oil and carefully place small puddles of 25 year-old balsamic into the oil and lightly over the tomatoes.
12. . Add in 1 large leaf of fresh basil to each salad and cut in strips at last moment and serve.
13. Kosher Salt:1 Cast Iron pan, "white Warm"
14. Preheat Cast iron pan to white warm, about a half-hour before.

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