Recipe by Rosanna Marziale: Caprese & tarallo
Ingredients for 4 people
- 4 Buffalo mozzarella DOP (80 g each)
- 200 g of Buffalo stracciata cheese
- 4 Small buffalo mozzarella knots (30 g each)
- 250 g of Oxheart tomato
- 16 Pachino cherry tomatoes
- 4 San Marzano tomatoes
- 2 Neapolitan taralli with lard and pepper
- 1 Sprig of fresh oregano
- 16 Basil leaves
- Extra Virgin Olive oil, as needed
- Salt and pepper, as needed
- Tomato powder, as needed
Method
Grill the Pachino cherry tomatoes, season them with a pinch of salt, pepper, and extra virgin olive oil, and set them aside.
Blend the San Marzano tomatoes with salt and a little olive oil, let them rest for about 20 minutes in a cheesecloth to remove excess liquid.
Cut the oxheart tomatoes into one-centimeter-thick slices and season them with salt, pepper, olive oil, and fresh oregano.
Plate Composition
Arrange the oxheart tomato slices and the blended San Marzano tomatoes at the bottom of each plate.
Crumble part of the taralli and place the buffalo mozzarella and mozzarella knot on top, then add the Pachino cherry tomatoes and the blended San Marzano tomatoes. Finish by adding the buffalo stracciata.
Complete the composition with the remaining crumbled taralli, a sprinkle of tomato powder, and finally, garnish with basil leaves for fragrance.
