The word tricolore refers to the Italian flag: red, white, and green—or, in the case of food, tomatoes, cheese, and basil. There’s perhaps no better combination of flavors and textures in summertime, when tomatoes are bursting with ripe juices and sweet basil is readily available by the bushel, and the cool, moist texture of mozzarella is like a gust of air-conditioning for your palate. By all means, try to find freshly made mozzarella or imported buffalo-milk mozzarella. The flavor and texture of the prepackaged stuff is very pale in comparison. A good mozzarella—one that you’re going to eat uncooked—should be moist and springy, and should ooze milk when you cut into it. If it’s rubbery, pasty, or dry, it’s just not worth it.
This information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
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