Ingredients:
500 g di mozzarella di bufala
6 pomodori secchi a filetti Coelsanus
20 g di filetti di acciuga sott'olio
Olio Extravergine di oliva
Sale e pepe nero
Method:
Use a fork to pull apart the buffalo mozzarella, then season with plenty of extra virgin olive oil, a pinch of salt and black pepper. Save in a bowl. Drain the sliced dried tomatoes. Drain the anchovy fillets and put in a pan, add 2 tablespoons of extra virgin olive oil and cook for five minutes on a low heat. Then blend using a hand blender. Use a pastry cutter to help arrange the mozzarella morsels in the centre of the plate. Then arrange the sliced Calabrian dried tomatoes on top of the mozzarella morsels. Finish with a tablespoon of the anchovy sauce and decorate with a few drops of the same. The buffalo mozzarella morsels with Calabrian dried tomatoes and anchovies is ready to eat.
