Chef’s Secrets: Caprese

RP-Com
A salad recipe from Dmitry Gotovtsev,
head chef at Italian restaurant Pasta Della Mamma
(Mamina Pasta).

Per portion:

110g mozzarella cheese
200g beef tomato
20g basil pesto
1g basil
5g extra virgin olive oil
1g coarse sea salt
1g ground black pepper

Cut the mozzarella and tomatoes into round slices (five of each), and lay them in alternating order on a plate, finishing with a tomato slice. Pour with pesto and olive oil, sprinkle with shredded basil, salt and pepper.