Cook the tomato S. Marzano with salt and pepper and sift it till thick, then serve in a glass beaker.
Once the sauce has solidified, add on the top the buffalo mozzarella previously blended with oil, pepper and oregano with a sac à poche.
Put in the fridge and once ready to serve, add a quenelle of black olives cream olives and pieces of dried capers obtained in a microwave.
Garnish with the fresh basil and extra virgin olive oil.
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