I have planned a debate on good vs bad ingredients, my position being that the secret is knowing what to do with the bad ones.
This entry is the opposite because the better the ingredients, the better this dish. First the tomatoes, handpicked off the vine warmed to blood temperature by the sun.
Tear some leaves from a nearby basil bush (tomatoes and basil thrive together). Slice buffalo Mozarella into soft creamy discs. Assemble alternate layers of tomato, basil and mozarella.
Grind fresh pepper and sprinkle Murray River salt over the dish. Drizzle with the best olive oil you have in the house.
Don’t even think about putting this dish in the fridge and eating later; you’ll ruin it that way.
Eat now with T’Gallant Pinot Grigio and good company.
Listening: Miles Davis, Sketches of Spain
Food facist:
1. Never ever put tomatoes in the fridge. Keep them out to ripen.
2. Never ever buy tomatoes out of season. In the southern hemisphere that means between April and October; north between October and May.
3. Avoid chopping basil and it oxidises. Tear with you fingers to real the aromas. Enjoy the lingering aroma on your hands.
4. Try and keep a plant year round. Shop stuff goes of so quickly.
5. While I’m ranting, avoid buying fruit, veggies and herbs from supermarkets at all costs. They aren’t about being “the fresh food people” or “serving you better”. What they are about is sourcing very cheap and often dubious quality food. They are about vast out of town distribution centres, supply chain management and logistics. I defy you to find a decent tomato in any of these places (unless its one of those upmarket posh places).
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