Many Italians, like me, are more than satisfied with a simple summer dinner: prosciutto, mozzarella, and two tomatoes, for example 🤤 

Prosciutto crudo and mozzarella is one of the iconic combinations of the summer season that combines taste and simplicity with the freshness sought on the hottest days. In summer we have less and less desire to cook hot and elaborate dishes and we take refuge in those winning mixes that always convince everyone: cold, quick dishes, easy to prepare and delicious to eat.

An extremely simple and versatile ingredient, mozzarella lends itself to food pairings of all kinds and for every course. From the appetizer to the main course, up to the side dishes. It is one of the most popular products in the history of Italian cuisine: there are those who prefer it simple and those who prefer it buffalo. When paired with any of our cured meats it is even more delicious!

Combining raw prosciutto and mozzarella can create endless recipes, for cold and non-cold dishes. Starting from the classic sandwich or piadina stuffed with only prosciutto and mozzarella, countless variations can be created that involve the addition of other cold cuts or vegetables, such as salad and tomatoes. On many occasions when you don't know what to eat, you take shelter on a pizza, homemade or takeaway, but even in this case the balanced combination of the two flavors never disappoints! The same condiment can also be used to create, in addition to stuffed calzones, also meatballs and alternative croquettes. The appetizer par excellence of Mediterranean cuisine is certainly characterized by the cold dish emblem of our country: the Caprese. The traditional version includes only tomato, mozzarella and basil, but the reinterpretations of recent years also add raw prosciutto and a drizzle of extra virgin olive oil as a condiment to the dish. To prepare a simple and healthy lunch, to be enjoyed on the go, without having to give up unique and quality ingredients. 

Ingredients

2 mozzarella of 125 gr, drained

6 small S. Marzano tomatoes, halved

Extra virgin olive oil for seasoning

Fresh black pepper

6 slices of Parma prosciutto

Basil leaves as a garnish

Preparation

Slice the mozzarella into pieces and arrange it on 2 serving plates with the tomatoes. Season with olive oil the cheese and tomatoes, then season with black pepper. Spread the slices of Parma prosciutto on top and serve with the basil leaves as a garnish.