8/6-8/12 Crispy, Fried Heirloom Tomatoes. If you want to get a taste of what might be served in heaven, make these sometime. Heirlooms, fresh buffalo mozzarella and basil are the only options. Choose tomatoes of multi-colored varieties. Aged Balsamic. Only the best. Looks like a piece of art when you slice the stack in half. 5 Foodie stars.
There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata - or gremolada - is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella.