Teppanyaki Grill Table | Teppanyaki black olives and fresh sweet basil

Teppanyaki Warm cheese w. Tomatoes, black olives and fresh sweet basil recipe.

This quick and easy dish was once served during wine harvest in northern Italy and was made with fresh, local ingredients. The ladies would set fires and cook their meals in a large iron pot. When ready, everyone slices a tasty piece of crusty Italian bread and pours it into a pan. The tomatoes and cheese are sandwiched in the pan and eaten. Finally, when everything is gone, they also use the bread to absorb the remaining tasty liquid.

•3 medium tomatoes, preferably roma, "slices
•2 TBSP. Good olive oil (smells good)
• fresh basil leaves (large; As needed)
• black pepper, freshly crushed
•3 balls fresh mozzarella, "sliced; Choose the type of water, it's a soft white ball (" Fior di Latte ")
• kosher salt
•cho fillet (canned; Optional)
• 6 ounces chopped, pitted, black olives (canned is fine; Please check the saltiness of salt water when seasoning)

Preheat teppanyaki grill table in 5 places. When the orange light goes out, set the temperature to 6 or 7 (depending on the model)

Meanwhile, spread out 2 tablespoons. Add the olive oil throughout the cooking center, then add the tomato slices.

Cook for about 2 minutes. Reduce the heat to just over 5, then add the chopped olives. Carefully add 1/4 cup of reserved olive brine. Top down. Mozzarella slices. Season with fresh black pepper and salt.

Once the mozzarella starts to melt around the edges, lower the temperature to 2 to keep everything warm. Sprinkle with basil and add fillet as desired (optional).

Now, let everyone serve themselves. Please enjoy!

Serve with fresh, crusty Italian bread or any artisan bread.

After completion, please close the Cookeryaki hibachi grill table to avoid accidental use and cleaning.

Tip: please bring a convenient small scraper so that each guest can serve themselves.