Salad Caprese

1 pound Bufala Mozzarella
6-8 ripe tomatoes
Fresh basil leaves, thinly sliced
4 tablespoons Kirkland Signature extra-virgin olive oil
2 tablespoons Kirkland Signature balsamic vinegar of Modena
Salt and pepper
Red pepper flakes (optional)
Method

1. Cut mozzarella and tomatoes into 1/4-inch slices. Alternate slices of tomato and mozzarella on a serving plate. Garnish with basil.
2. In a bowl,whisk together olive oil, vinegar, and salt and pepper to taste. Drizzle liberally over the mozzarella and tomatoes.
3. For extra zip, sprinkle with red pepper flakes.

Makes 6-8 servings.
Tip: This is a very simple salad, and therefore high-quality ingredients are essential.

Neapolitan Meatballs

3 cups day-old bread cut in 1-inch cubes
1 1/4 pounds ground beef
3 large eggs, lightly beaten
3 garlic cloves,minced
3/4 cup freshly grated Kirkland Signature Pecorino Romano cheese
1/4 cup finely chopped Italian parsley
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Kirkland Signature extra-virgin olive oil
Method
1. In a shallow bowl, soak bread cubes in water to cover for 20 minutes. Drain and squeeze out the excess moisture.
2. In a large bowl, combine the bread, ground beef, eggs, garlic, grated cheese, parsley, pine nuts, salt and pepper, and mix with your hands just until blended. With wet hands, form the mixture into 12-15 large meatballs.
3. In a large heavy-bottomed skillet, heat olive oil over high heat until almost smoking. Add the meatballs,working in batches if necessary to avoid overcrowding the pan.
4. Cook the meatballs, turning occasionally, until deep golden brown on all sides, about 10 minutes per batch. Remove from the heat.
Makes 12-15 meatballs.
Tip: Serve these delicious meatballs with your favorite Garofalo* pasta.