- Single dish
- EASY
- 15 min
Summer caprese salad with nectarines, mushrooms and Nonno Nanni Mozzarella
2 125 g Nonno Nanni Mozzarella
200 g champignon mushrooms
2 costoluto tomatoes
2 nectarines
2 lemons
parsley to taste
extra virgin olive oil
salt and pepper
basil to taste
Nonno Nanni Mozzarella is here. Unique goodness, 100% Italian, with all the flavour of fresh milk.
Method
Cut the Nonno Nanni Mozzarella balls into 6-7 mm slices and dry with kitchen roll to eliminate excess water. Wash and cut the tomatoes into round slices. Clean the nectarines and slice. Wash the mushrooms thoroughly, removing any earth. Remove stalks and peel caps. Using a mandoline slicer, cut the mushroom caps into thin slices and lay on a plate. Alternate layers of Nonno Nanni mozzarella on the plate with the tomato and nectarine slices. Add the mushrooms and finish with a few basil leaves. Season everything with a vinaigrette made from an emulsion of oil, the juice of the 2 lemons and a pinch of salt and pepper.
Mozzarella
