Definitely the best way to exalt the gentle taste of our buffalo mozzarella is to pair it with ripe ox-heart tomatoes and fresh basil leaves. A touch of sea salt, a twist of the black pepper mill and finish it with a drizzle of olive oil of the fruttato (fruity) variety. You can replace the buffalo mozzarella with our burrata.
2 x 125g mozzarella di bufala,
3 large ox heat tomatoes,
a dozen basil leaves,
2 tbspn olive oil of the Fruttato variety,
sea salt and black pepper.
Slice the tomatoes 3-4 hours before meal time, insert the basil leaves every third or fourth slice, drizzle with oil and leave to rest. Do NOT add salt at this stage or the tomatoes will ooze part of their water content. Leave the mozzarella balls whole or slice them in half, flat side down, drizzle oil, grind pepper and a sprinkle a tiny pinch of salt. Serve.
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