Ingredients (serves 6):
6 balls of mozzarella di bufala Terra Candido (approx. 130g each)
400g fresh green peas
12 green asparagus spears
6 slices fo breadcaccia or country-style bread
Basil
Recipe:
Take the mozzarella balls out at least 30 min before serving, as they will reveal their full flavor at near-ambient temperature. In a bowl, shell the fresh peas.Place in boiling water for 1 min. Drain and leave to cool, then toss with a drizzle of olive oil.
Peel and cut off the asparagus tails, then plunge them into boiling salted water for 4 to 8 minutes, depending on size, so that they remain crisp and green. Once cooked, plunge into cold water to stop the cooking process. Drain on absorbent paper.
Finishing and straightening
Place a ball of mozzarella di bufala on each plate, spoon over the pea mixture and olive oil on each of them. Add the asparagus and a slice of toast. Season with salt and pepper and garnish with basil leaves.
