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Buffalo Mozzarella With Tomatoes, Basil, and Extra-Virgin Olive Oil
Adapted from The Palm Restaurant Cookbook: Recipes and Stories from the Classic American Steakhouse by Brigit Legere Binns
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(Serves 4)
- 4 large, ripe beefsteak tomatoes, cored
- 1 bunch of fresh basil, washed, dried, and stemmed
- 12 ounces very fresh buffalo mozzarella, sliced ½-inch thick
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for serving
- Salt and pepper, to taste
Trim off the ends of each tomato, and eat or reserve the trimmings for
another use. Cut 3 perfectly even, ½-inch thick slices from the center
of each tomato.
Place three slices on each of four plates, in a single layer. Tear off the
whole leaves of the basil and bruise them slightly with your hands. Place 1 or
2 bruised leaves over each slice of tomato. (Bruising the leaves releases the
pungent acids that contain the flavor.)
Lay the mozzarella slices over the tomatoes, making a "sandwich"
with the basil in the center.
Drizzle lightly with extra-virgin olive oil, and serve with the balsamic
vinegar and additional olive oil on the side.
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