Simple salad of tomatoes and fresh mint caciotta drizzled with De Nigris Balsamic Vinegar of Modena "Eagle Bronze". De Nigris

Level

Time

10'

Ingredients


FOR THE TOMATOES
N° 2 red tomatoes
1,7 oz cherry tomatoes
1,7 oz plum tomatoes
10,35 oz basil
0,35 oz fresh oregano
salt and pepper to taste
extra virgin olive oil to taste

PER LA FINITURA DEL PIATTO
100 gr caciottina fresca
Misticanza aromatica
Cime di menta
Olio alle erbe
Aceto Balsamico De Nigris - Mosto d’uva al 25-35%

Preparation

Clean and rinse the tomatoes, pat dry with paper towels and cut them in half and spicchi.Metterli to marinate with the ingredients listed above for 20 minutes in the refrigerator.

Glaze the plate with the emulsion with herbs,

arrange over the chopped tomatoes and garnish with grated very fine Caciottina fresh, the aromatic salad and mint tops.

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