It came up in a recent edition of our gardening segment: "what do we do with all these tomatoes?"
We suspect Michele Scicolone will have a few ideas. She is a lover of Italy and the author of 16 books on food, wine, and travel.
Best of all, she's a friend of food stylist Will Smith, our partner on our monthly food segment, Savor.
Will and Michele talk about old times and new recipes in a visit celebrating the bounty of summer... and the ways in which the pandemic does and does not change our contact with food.
This month's recipe, From Michele’s latest book The Italian Vegetable Cookbook
Peach, Tomato and Burrata Salad
- 3 firm but ripe peaches, sliced
- 3 ripe tomatoes, sliced, feel free to mix cherry, heirloom, garden; any tomato is great
- 8 oz Burrata or fresh mozzarella
- 12 fresh basil leaves, torn
- 1/4 Cup extra virgin olive oil
- Salt and pepper
Arrange the tomato and peaches on platter, nestle the burrata into center or chunked mozzarella.
Sprinkle with basil. Drizzle with Olive oil. Season with salt and pepper.
And please toast a few slices of your favorite bread, delicious to spread cheese and soak up some of that delicious olive oil. Enjoy.