| ScratchMonkey 2006-03-02, 11:33 pm |
| Frank van Schie <frankNOSPAM@email.it> wrote in news:Eq-dnXr-
Zb1W2JrZnZ2dnUVZ8qKdnZ2d@casema.nl:
quote:
> Goudse is nice, though I prefer young cheeses myself. Not as full of
> taste, certainly, but a lot more edible on a slice of bread IMHO. I'm
> not a cheesy connoiseur.
Fresh buffalo mozzarella slices interleaved with tomato slices and drizzled
with fresh olive oil (not that ancient imported crap that's been in the
bottle for two years). Throw some garlic and basil in there. Maybe grate a
little Asiago over the top.
We're finally seeing California olive oil on the shelves now that people
are realizing that it's better to get local stuff that's very young than to
look for a bottle with a fancy import sticker and no harvest date.
|