Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Mozzarella cheese |
3 \N | Tomatoes, red ripe; sliced |
2 teaspoons | Oregano; (approximately) |
4 tablespoons | Olive oil; (approximately) |
\N \N | Salt; to taste |
\N \N | Fresh ground pepper; to tast |
2 ounces | Anchovies; drained |
\N \N | Basil leaves |
\N \N | Neopolitan black olives; * s |
MOZARELLA FRESCA CON POMODORIE ACCIUGHE (MOZARELLA WITH TOMATOES AND ANCHOVIES)
Slice the mozarella and arrange alternate overlapping layers of tomatoes and cheese on a serving platter. Sprinkle with oregano, oil, salt and pepper to taste. Garnish with anchovies and basil leaves and serve at room temperature with Neopolitan Black Olives.
Serves 6.