Eating fresh mozzarella made from the milk of the buffalo is an incredible experience, the lush white curd tasting like pure cream. And one of the best places to try it is the Obika Mozzarella Bar in Rome or in Milan, where it is treated with the respect it deserves. Obika recently opened a branch in Selfridges’ Oxford Street store, specialising in hand-made mozzarella from Paestum and the Piana del Volturno area around Naples. It is best eaten drizzled with extra virgin olive oil and teamed with crusty bread, ripe tomatoes and basil. Here, the traditional caprese salad of mozzarella, tomato and basil gets an update with salami, pine nuts and a quick flash under the grill.



INGREDIENTS

Serves 2

Prep 10min
Cook 10min

2 ripe tomatoes
8 cherry tomatoes
8 thin slices salami
2 balls of mozzarella
1tbsp extra virgin olive oil
Sea salt and pepper
1tbsp pine nuts, toasted
1tbsp balsamic vinegar
basil leaves to serve

METHOD

Slice the tomatoes and cut the cherry tomatoes in half. Arrange in one layer on two plates. Cut the salami in half, tear the mozzarella into small pieces and scatter both on top. Place each plate under the grill until the cheese starts to melt. Remove and drain off most of the collected juices underneath. Drizzle with the olive oil and vinegar, scatter with salt, pepper, pine nuts and basil.

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