PLENTY
SEPTEMBER 19 2012SEVENTEEN : MARINATED BUFFALO MOZZARELLA AND TOMATO
We all are familiar with this equation: summer = tomatoes = caprese salad
Mr. O takes this classic combination of soft mozzarella, ripe tomato and fresh basil to a new level by massaging the mozzarella with a pungent, basil-laced marinade before serving. I usually don't spring for the more expansive buffalo mozzarella, but am truly glad I did this time. It has an amazing softness and richness. And serving it alongside a just-picked tomato still warm from the afternoon sun makes this dish hard to beat. All it needs is some crusty bread to soak up all the lovely juices. Could be a meal in itself!
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| chiffonade of basil |
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| toasting fennel seeds |
The marinade is an herbaceous mix of basil, fresh oregano, ground toasted fennel seed, olive oil and lemon zest. And it was pretty fun tearing the mozzarella into ragged pieces before giving it a rub-down with the aromatic mix. After the mozzarella soaks up the flavor for 15 - 30 minutes, only step left is slicing and seasoning a fresh tomato to go alongside.
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| tearing the mozzarella |
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| soak up the flavor! |
Somehow, my mozzarella ended up super salty... not sure if I messed up the quantities or if it was intended to be this way. But I like salty so am still very happy. And, although the mozzarella on it's own is over-salted, it still balances pretty well with the tomatoes. Overall a winner!
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