Tuesday, August 14, 2007

Tomato, mozzarella, and kkaennip

My mom sent me back to New York with a lot of tomatoes.


She picked them from her garden.


Mabel and I are trying to eat them all before they go bad. Last night, we decided to use them to make the reliable tomato, mozzarella, and basil combination. Except instead of basil, we substituted our copious supply of fresh kkaennip (perilla leaves), which I'm also determined to finish before they spoil.

Alternate slices of tomato, mozzarella, and halved kkaennip. Drizzle with olive oil, sprinkle with salt and pepper, and voilà!


The kkaennip worked perfectly in the dish and made for an interesting variation. I should start a Korean-Italian fusion restaurant.

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