for 4 people
- 2 Buffalo Mozzarellas
- 4 ox heart tomatoes
- 1 celery stalk with leaves
- 60 g of pitted green olives
- 1 jar of green olive spread Costa Ligure
- Anchovy fillets in oil
- Extra Virgin Olive Oil
- Chili to taste
- Salt and pepper to taste
- Cereal bread to accompany
Wash and dry the tomatoes, remove the caps and cut them horizontally to obtain 4 slices.
Cut the mozzarella into thin slices and drain it in a strainer to remove the whey.
Cut the celery stalk, after cleaning it, into very thin slices and chop the leaves;Finely chop the anchovy, the green olives and chili pepper, add everything to the green olive spread, mixing well, and add salt and pepper if necessary.
Arrange on the plate the slices of tomatoes and mozzarella and the mince obtained by alternating them, add a pinch of salt and pepper and season with the green olive spread.
Serve as desired with the cereal bread.
Greco di Tufo
Italian Region: Campania