ingredients

  • 300 g buffalo mozzarella
  • 400 g blanched tomatoes
  • Red wine vinaigrette
  • 40 g extra virgin olive oil
  • 50 g balsamic vinaigrette
  • 4 g sun-dried tomatoes
  • 2 g anchovies
  • 20 g basil pesto
  • 20 g lollo rosso
  • 20 g arugula
  • 10 g capers flower

steps

  1. Peel and marinate the blanched tomatoes with the red wine vinaigrette, olive oil, salt and pepper. Add a little bit of sugar.
  2. Arrange tomatoes in the plate. Put mozzarella first then drizzle it with extra virgin oil. Cover with sundried tomatoes, and basil pesto.
  3. Season the lollo rosso and arugula with balsamic vinaigrette. Put the greens on top of the mozzarella and tomato. Garnish with balsamic reduction and capers flower.