1 lb mozzarella cheese
3 tomatoes, red ripe, sliced
2 tsp oregano, (approximately)
4 tbsp olive oil, (approximately)
1 salt, to taste
1 fresh ground pepper, to tast
2 oz anchovies, drained
1 basil leaves
1 neopolitan black olives, * s
A Recipe for
Mozarella Fresca Con Pomodorie Acciughe (Moza
The trouble with eating Italian food is that five or six days later you're hungry again. |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This Recipe for Mozarella Fresca Con Pomodorie Acciughe (Moza is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Mozarella Fresca Con Pomodorie Acciughe (Moza from the recipe cookbook of Recipes-to-go (Cheese)
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Herb Tip |
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.
Serves: 6
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