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Imported Bufalo milk mozzarella cheese

1/2 heirloom tomatoe
1/4 of yellow bell pepper
1/4 of red bell pepper
1 each green zucchini
1/2 each of cooked red beets
1/2 each of yellow beets
1 stalks of celery
Arugula leafs
Extra virgin olive oil
Sea salt
Fresh cracked black pepper

Warm Bufala Mozzarella on vegetables mosaic.


Peeled the yellow and red bell pepper with a sharp peeler, cut them in regular diced keep it on site. Diced the red and yellow cooked beets and keep them separated(yellow in one bowl, red another bowl).Cut the green zucchini longwise, just the flesh green part, the inside can be used for vegetables stock in your kitchen, then diced them and put in a small pan to get sweat with a touch of olive oil, salt and black pepper; as soon as the green zucchini will release his own starches, remove from the flame and let them cool down at room temperature.Assembling the dish. Cut the heirloom tomato into regular wedges and seasoned the same way as the rest of the vegetables I seperate bowls seasoned the bell peppers, the separated beets with just a touch of extra virgin olive oil, salt and pepper. Arrange them in a large plate, forming a mosaic of colors, then place the room temperature warm Imported Bufala milk cheese mozzarella, in the center, garnished with fresh arugula leaf and drizzled around more extra virgin olive oil.