Warm Tomatoes & Mozzarella
with Black Olives and Fresh Basil
RECIPE OF THE MONTH
This dish used to be served during the wine harvest in Northern Italy, all cooked outside from fresh local produce. The ladies would make a fire and put a huge iron pan over it. When ready everyone broke off a piece of delicious Italian bread and dunked it into the pan, catching tomato and mozzarella with it and ate. At last, when everything was gone, they would soak up the remaining yummie liquid with their bread.
INGREDIENTS
- fresh tomatoes, preferably Roma or Plum
- fresh basil
- FRESH Mozzarella, the type which comes
in brine and is a soft white ball
- pitted black olives (canned, check how
salty the brine is for later salt use)
- good quality Olive oil (has to smell great)
- black pepper + kosher salt
- anchovy fillets (optional)
- fresh Italian bread or Baguette
NECESSARY TOOLS
- very thin non-scratch spatulas
TIP: Let everyone have a smaller size spatula of their own to serve themselves.
PER PERSON YOU NEED for a full serving
- 1/2 lb. 1/4" thick slices Mozzarella
- 2-3 oz. pitted black olives, chopped
reserve the brine
- 2 ripe, medium size tomatoes,
cut into 1/4" thick slices
- 2 anchovy fillets (optional)
PREPARE THE COOK-N-DINE
Preheat Cook-N-Dine on 3. When reached (orange light off) set to 6.
Meanwhile spread out max. 2 tbsp. of the olive oil throughout the cooking center and add tomato slices.
Cook tomatoes for about 2 minutes. Reduce heat to just above 5 and add chopped olives. Add 1/4 cup of the olive juice and top tomatoes with the Mozzarella slices. Season with freshly crushed pepper from a mill and salt to taste.
As soon as the Mozzarella starts melting reduce the temperature to 2. Top with basil leaves and anchovies. Serve with thin spatulas onto plates (or let everybody help themselves with personal spatulas) and start eating. Bon Apetit!
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