The caprese with lemon oil is a nice and original reinterpretation of the classic caprese, is composed vertically, with slices of tomato and mozzarella, drizzled with lemon oil of Sorrento IGP, salt and garnished with basil leaves.
- 4 Buffalo Mozzarella 250 g each
- 4 Red tomatoes
- Olive Oil Lemon of Sorrento IGP
- ground pepper
Put the extra virgin olive oil with lemon of Sorrento IGP in a bowl with the oregano and salt and marinate.Meanwhile wash and dry the 4 tomatoes, then cut each into 5 slices ½ cm thick, set aside the 4 top with the stem and discard the funds instead of tomatoes.Drain well and cut the mozzarella also sliced ½ cm, then started to compose the Caprese”towers” in this way: put on a dish the first slice of tomato, season it with the oregano sauce, recline two leaves of basil so that remain prominent, then put on top a slice of mozzarella.
Proceed like this until all the ingredients, inputting 8 basil leaves per serving cover and ending with “towers” with the tops aside.You can prepare this caprese using, instead of buffalo mozzarella, the cow mozzarella, and wanting to further spice up the ingredients, you can wash it all down with a sauce Basil slightly fluid, prepared by blending basil leaves, pine nuts, SYRENUM oil DOP Sorrentine Peninsula and salt.