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Bufala mozzarella and blistered tomatoes, with radicchio
Ingredients
- 12 cherry tomatoes, halved
- 30 milliliters extra virgin olive oil
- 15 milliliters aged balsamic vinegar
- Flaked salt
- Fresh basil
- 1 piece (250 grams) local or imported mozzarella di bufala
- 1 head raddichio
Directions
- Saute tomatoes on medium heat in olive oil for around four to five minutes. Season with flaked salt and fresh cracked pepper, tossing gently in the pan. Set aside.
- Cut fresh bufala mozzarella in one centimeter pieces and lay flat on platter. Dress cheese with olive oil, aged balsamic vinegar, flaked salt, all to taste.
- Pour tomatoes with residue oil from pan over the cheese.
- Chop raddichio coarsely and season with olive oil, salt and pepper. Toss gently with tongs.
- Place seasoned raddichio on the side of the bufala mozzarella.
- Chop basil finely and sprinkle on the dish.
