A Chef's Take on Buffalo Mozzarella

Hi there,

Hope you all had a great weekend, I had a really good but hectic one so please bear with me! Having managed to somehow delete today’s post we will have to start with what was initially supposed to be Thursdays post, today.

Let me introduce to all of you: BUFFALO MOZZARELLA! I have below two magical ways of serving the Buffalo Mozzarella, watch and indulge.

WATER BUFFALO MOZZARELLA ENTRÉE

This will be the second time that Stefano Leone has generously donated a picture that I can share with you all here on my blog.
He is not only one of my favorite Chefs but also a dear friend of Paolo’s and mine, that I have not seen for 5 years, but thanks to Facebook I am still able to at least see how from “best” he still manages to continue getting better, go figure! (more…)

 

A Chefs take on: Prosciutto

When I mentionned we were covering Prosciutto di Parma this week, Stefano Leone so kindly sent me these pictures of one of his culinary creations with Prosciutto di Parma:

Ossobuco, sweetbread terrine wrapped in Prosciutto di Parma with orange sauce verrina, mostarda.

Stefano loves pairing this dish with a Gabriel Meffre, Cotes du Rhône AOC – Expression Pierres Brisées, 2006 France which is a blend of Grenache, Syrah, Mourvedre and Cinsault, a crimson robe with purple nuances, an enticing nose of fresh fruits and spices notes. Savory and elegant, finishing by a charming spicy sensation.

Comfort food – Soul satisfying
Cooking and music are alike, in that a finished dish and a performance depend on an element of improvisation which is never part of the recipe or score. When this goes right, the results are magical.

It is the magic that matter!

This is for you!”

Stefano Leone