MOZZARELLA DI BUFALA RECIPE RECIPES

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CAPRESE CON MOZZARELLA DI BUFALA (MOZZARELLA, TOMATO, BASIL



Caprese Con Mozzarella Di Bufala (Mozzarella, Tomato, Basil image

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Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 6

12 oz Mozzarella fresh, buffalo milk, in very thin slices
12 Basil leaves fresh
1 lb Tomatoes fresh, ripe
1 c Extra Virgin Olive Oil
Coarse salt
Black Pepper freshly ground

Steps:

  • "Rinse, core and cut tomatoes into thin slices. In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly. Spoon the oil over each serving, letting it to form a pool like a sauce. Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before serving. "

Nutrition Facts : Calories 714 calories, FatContent 67.77356 g, CarbohydrateContent 6.786035 g, CholesterolContent 54.432 mg, FiberContent 1.36800005376339 g, ProteinContent 21.66598 g, SaturatedFatContent 16.090252 g, ServingSize 1 1 Serving (253g), SodiumContent 533.1995 mg, SugarContent 5.41803494623661 g, TransFatContent 2.22992200000001 g

MOZZARELLA DI BUFALA WITH ANCHOVY AND CELERY-HERB SALAD ...



Mozzarella di Bufala with Anchovy and Celery-Herb Salad ... image

Mozzarella di Bufala with Anchovy and Celery-Herb Salad Recipe

Provided by Nancy Silverton of Mozza Los Angeles CA

Yield 4 Servings

Number Of Ingredients 20

2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/2 teaspoons Champagne vinegar
1/2 teaspoon kosher salt plus more
1/4 teaspoon freshly ground black pepper plus more
1/4 cup extra-virgin olive oil
3 celery stalks
1 scallion, thinly sliced on diagonal
1/2 cup fresh chervil leaves
1/2 cup micro or small basil leaves
1/2 cup fresh tarragon leaves
1/4 cup celery leaves (from celery hearts)
1/4 cup chives cut into 2' lengths
1/4 cup flat-leaf parsley leaves
Fresh lemon juice
Kosher salt
2 cold hard-boiled eggs, peeled
12 very thin slices Meyer lemon (from 1-2 lemons; optional)
4 2–2 1/2-ounce balls buffalo mozzarella, each cut into thirds, or one 8-ounce ball, cut into 12 equal pieces
6 whole salt-packed anchovies, preferably alici di menaica, soaked, drained, filleted, or 12 oil-packed anchovy fillets

Steps:

  • Whisk lemon juice, shallots, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Let stand for 10 minutes. Gradually whisk in oil. Season to taste with salt and pepper.
  • Using a peeler, remove strings from celery stalks. Thinly slice celery on extreme diagonal. Combine celery and next 7 ingredients in a large bowl. Drizzle with 3 tablespoons vinaigrette; toss gently to coat. Season with lemon juice, salt, and more vinaigrette, if desired.
  • Separate egg whites from yolks. Press egg whites through a medium-mesh strainer set over a small bowl; scrape whites from bottom of strainer. Using a clean strainer and bowl, repeat with egg yolks. Arrange 3 lemon slices (if using) on each plate in a triangle. Top each lemon slice with cheese and 1 anchovy fillet. Spoon salad into center; sprinkle eggs over.

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