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Ingredients Jump to Instructions ↓

  1. 12 plum tomatoes, cut lengthwise in half

  2. 1 1/2 cups extra-virgin olive oil

  3. salt and freshly ground black pepper

  4. 2 cloves garlic

  5. 6 tablespoons freshly grated Parmigiano -Reggiano

  6. 6 cups fresh basil leaves, plus a few leaves for garnish

  7. 4 tablespoons pine nut s

  8. 8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters

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