How to make Insalata Caprese.

Insalata Caprese

Ingredients :

1 Mozzarella 

5 Heritage Tomatoes    (different colors) 

Extra Virgin Olive Oil 

Traditional Balsamic    

Vinegar from Modena,   

25 years old aged Maldon Salt Freshly 

Grounded    

Black Pepper

Directions :

Score the bottom of heritage tomatoes and blanch them in boiling water for about 15-10 seconds. 
Cool them down in an ice water bath. Peel the skin of the tomatoes and cut them in wedges.

Bring to boil some water in a small pot and turn it down the low heat. Take the mozzarella and cut it into quarters. 

Set 2 mozzarella quarters into the hot water and leave it for about 10 seconds. 
Take them out and mix them with your hands (Use gloves if you can’t handle boiling hot food). Your aim is to get a nice and elastic paste. 

Now that is ready, apply it on the tip of the siphon and carefully inflate air inside it (like a bubble gum!). 

And you will see that you create a beautiful and exquisite mozzarella balloon!
Arrange the tomatoes around a round plate to create a circle. Set the mozzarella balloon on top. 

Finish with a drizzle of olive oil and balsamic vinegar on both the mozzarella and the tomatoes. 
Season everything with a pinch of salt and black pepper.

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