Paolo's Carpaccio, Risotto and Scaloppine Class ... Part 1

To start the class and get our palletes ready we made a quick
Mozzarella di Bufala al frullato di Pomodoro
Fresh mozzarella with a raw tomato sauce
I can see Sandy mind working in overdrive as she is now making her own mozzarella At The Retreat

So quick so yumo so simple even I can do it!!!! But then again I am an Italian expert now!!!!

Fresh buffalo mozzarella 300 g
Red tom tomatoes ( best flavour and ripe ) 250 g
Green salad tomatoes 100 g
1 small spring onion
1 stick celery heart with out leaves
2 teaspoons chopped fresh chives
Fresh basil leaves QB
EVO 6 tablespoons
White wine vinegar 1 tablespoon

Add tomato, spring onion, celery and chives into a food processor with the vinegar and a pinch of salt, blend until smooth, add olive oil a little at a time to make a smooth sauce.
Spoon out onto a plate, place sliced mozzarella or little balls if you can get them over it, some 1/2 tomatoes and the basil cut into strips or use little leaves. Add some chopped chives and drizzle with EVO.