Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Two 8 ounce balls buffalo mozzarella or fior di late, each cut into eight slices
4 large slightly greenish plum tomatoes, each cut into four slices
16 whole basil leaves, stemmed
6 tablespoons extra virgin olive oil
4 teaspoons red wine vinegar
1 teaspoon salt
On a platter make 4 stacks using 4 slices of tomatoes, 4 slices of mozzarella and 4 basil leaves for each stack. Begin with a tomato slice, top it with a mozzarella slice, then a basil leaf and repeat the process to make three more layers in each stack.
In a small bowl whisk the oil with the vinegar and salt and drizzle it over the stacks.
This recipe is featured on show 2017 – In Campania with Students.