Farfalle alla Checca
Source of Recipe
from Coco Pazzo
List of Ingredients
1/2 pound cooked farfalle -- room tempurate
3 whole ripe plum tomato -- diced
3 sprigs fresh basil leaves -- torn with hand
2 tablespoons extra virgin olive oil
1 ball fresh mozzarella -- diced
sea salt
black pepper -- freshly ground
2 tablespoons salmon caviar Recipe
In a large bowl toss farfalle pasta with diced tomato, diced fresh mozzarella, olive oil and basil. Season to taste with seas salt and fresh ground black pepper and serve at room temperature. Garnish with two tablespoons of salmon caviar and whole basil sprigs and serve.
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