Ingredients
- Four 10-inch flour tortillas
- Extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (2 pounds)
- Salt and freshly ground pepper
- 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
- 1 cup finely shredded basil leaves
Description
Food & Wine
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