. . Ilove these little mozzarella balls dressed with a nicely aged balsamic vinegar, a good amount of garlic, salt, black pepper and good quality olive oil. In this version of a classic antipasti dish, I have replaced the traditional olives with cucumbers and the basil with scallions and added grape tomatoes and finely diced onions. To me, this gives a more vibrant and fresh, crispy texture and taste. However, add whatever tickles your fancy, such as marinated peppers, pearl onions, different mushrooms, etc, or even as I sometimes do, good quality canned anchovies. . . , .
. . Of all potato dishes in the world, this is my absolute favorite !
Fresh Ground Pepper.
Cover potatoes, vinegar, salt and pepper with foil, steam in oven at 420 until soft.
Remove foil, add all other ingredients and roast until golden brown.