¾ pound buffalo mozzarella ½ pound ripe red tomatoes ounce fresh basil 3 ½ tablespoons extra virgin olive oil ounce oregano 1 teaspoon salt ½ teaspoon pepper ½ cup zucchini 1/3 cup celery 1/3 cup pepper strips 1 teaspoon thyme
Mozzarella di Bufala DOP Mozzarella di Bufala is made from buffalo’s milk. Traditionally, buffalo were raised in the pastures of Campania and Lazio and their milk was used to make this exquisite cheese.
Dice all the vegetables uniformly. Heat oil in a pan over medium heat. Quickly sauté the celery, then add the peppers. Cook for 2-3 minutes and then add the zucchini. Season with salt, pepper and thyme. Cook for a few more minutes until the vegetables are tender-crisp, stirring frequently.
Meanwhile, thinly slice the tomatoes and the mozzarella. Arrange alternating slices of mozzarella and tomato on a platter. Place the sautéed vegetables with thyme in the center. Finish with a drizzle of olive oil. Garnish with fresh basil leaves and oregano.
A typical summer dish that is a meal in itself, therefore it is proper to accompany it with white wine that is as appealing as the dish, try a Coda di Volpe. Sannio Coda di Volpe D.O.C.
We recommend adding salt to vegetables only when they have finished cooking, so that their liquid does not escape. It is a dish that can be easily served during the summer due to its composition and the inclusion of vegetables and greens.