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Capresse Salad
6 red tomatoes
6 buffalo mozzarella balls
Fresh basil leaves
Olive oil
2 anchovy fillets
2 teaspoons of crushed walnuts
Salt and black pepper to taste
Cut tomatoes and mozzarella cheese on wheels and placing alternating mode on top of the other, interspersing basil leaves.
Besides, mix in a mortar walnuts and anchovies together with the olive oil until you get a sort of pesto sauce.
Bathe the salad with that sauce.
Season it with salt and pepper be very careful with the salt because the anchovies are salty if highly
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