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Saturday, November 22, 2008

Mozzarella di Bufala: Recipe

If you haven't had the opportunity to taste mozzarella di bufala then surely you are missing something special. It comes from the milk of a water buffalo and is flown to the US from several regions in Italy, but most notably from Naples. It is tangy, delicate, and so delicious. I have only seen this cheese sold in sealed bags of water, which I imagine helps retain moisture and elasticity. Regardless, it is fantastic.

Instead of adding a chiffonade of basil, I used a smattering of very hot peppers and counter balanced the heat with the fresh taste of lemon oil.

Mozzarella di Bufala with Tomato and Hot Peppers
1 ball of Mozzarella di Bufala, sliced 1" thick
1 large ripe tomato, sliced 1" thick
1 small balloon hot pepper, sliced very thin
2 Tbsp. lemon oil
2 tsp. Fleur de Sel

On a serving plate, alternate slices of Mozzarella and tomato. Scatter slices of the hot pepper over the top. Crush and sprinkle salt over slices and when just about ready to serve, drizzle lemon oil on top.

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