Insalata of tomato, mozzarella and basil with anchovies
SERVES 4 // PREP TIME 15 MINS
When you’re only using a few ingredients, it’s important to use the best you can find. For this insalata, bring everything to room temperature before serving to maximise the flavours. You could also toss through torn day-old bread to make it more substantial.
1 kg best-quality mixed green and red tomatoes, coarsely chopped or sliced
2 mozzarella (about 250gm each), preferably buffalo milk, torn Extra-virgin olive oil, for drizzling Large handful of basil leaves, to serve Splash of red wine vinegar, to serve Good-quality anchovy fillets (such as Ortiz), torn, and crusty bread, to serve
1 Arrange tomatoes and mozzarella on a serving plate. Dress generously with oil and season to taste. Set aside for 1-2 minutes.
2 Scatter basil over salad, add a splash of vinegar and serve with anchovies and crusty bread.
Melon and mint sorbetto with lonza
SERVES 4 // PREP TIME 20 MINS // COOK 5 MINS (PLUS COOLING, FREEZING)
You could serve this sorbet as a dessert on its own, but here, we’ve paired it with sliced cured meat for a fresh take on the classic melon and mint starter.
Thinly sliced lonza (see note) and mint, to serve
MELON AND MINT SORBETTO
100 gm caster sugar
100 gm liquid glucose
1 honeydew melon (about 1kg), 500gm flesh coarsely chopped for sorbet, remainder finely sliced, to serve
This story is from the March 2020 edition of Gourmet Traveller.
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This story is from the March 2020 edition of Gourmet Traveller.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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