Sunday, January 30, 2011

Peeled tomato, mozzarella and fresh basil

Peeled tomato, mozzarella and fresh basil

Olivier bought fresh basil. He told me that in "Cafe Publiciste" in Paris, he ate this dish Tomato, mozzarella and basil but the tomato was peeled.
"Fastouche, J'ai la methode Rit Escoffier" I said.
So I boiled water, dip tomato in for a minute or less, take out, put in cold water, and easily peeled off the skin.

Slice tomato, place on plate,
add one slice of mozzarella on top of each tomato,
mince fresh basil leaf, and place onto the tomato mozzarella
pinch of salt
dash of balsamic vinegar and olive oil

No comments:

Post a Comment