A recipe by Chef Rosanna Marziale.

INGREDIENTS

• 14 oz of Mozzarella di Bufala Campana PDO
• 1/2 lb tomatoes
• 10 basil leaves
• 3 Tbs Extra Virgin Olive Oil
• 1 Tbs of basil pesto (without garlic)
• salt
• white pepper

DIRECTIONS:

Squeeze the mozzarella in a container and reserve the buttermilk. Cut the Mozzarella di Bufala Campana PDO into small pieces and season with extra virgin olive oil, a pinch of salt and pepper. Clean the tomatoes, remove the seeds, cut into cubes and season with olive oil, salt and pepper. Using a cylindrical mold, position the chopped mozzarella at the base, add the tomatoes in the center and sprinkle again with a layer of mozzarella. Decorate the top with the basil leaves, a small piece of tomato and pesto drops. Slowly slip off the mold from the dish and add the buttermilk obtained at the beginning of the preparation.