I am in search of a good fresh mozzarella. I have not had great fresh mozzarella since I lived in NYC. If possible, I would prefer a cheese that is prepared on the premises, so I can get it when it is as fresh as possible.
Think of this as a lighter, fresher take on chicken Parmesan: We ditch the breading on the poultry and let juicy cherry tomatoes stand in for jarred pasta sauce. A little grated carrot adds just enough sweetness to round out the acidity.