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!
- Water buffalo mozzarella
- Cashew nuts
- Oven roasted tomato crostino
Thank You, Stefano!
CAPRESE DI BUFALA
The most traditional way of having Buffalo Mozzarella is a Caprese di Bufala.
I have it over and over again and I can never stop enjoying having it that way!
But I must say that even though it seems so simple to make, this “simple” dish can taste very differently depending on where and how you have it.
Personally I prefer when the tomatoes are sweet but yet slightly tart and just the “right” amount of balsamic vinegar.
That is exactly how they serve this “plate” at Restaurant Lucca in “Little Italy”, so I asked Paolo if he could do me the huge favor and go over there to get me a picture of that plate so that I could share it with all of you.
- Buffalo Mozzarella
- Vigne ripened Tomatoes
- Fresh basil
- Reduced balsamic vinegar
- Evoo ( extra virgin olive oil )
A warm thank you to the kitchen staff at Restaurant Lucca!