Sunday, May 15

Mozzarella, basil and tomato


mozzarella Posted by Hello

Whether you like it just on its own, on a piece of brushetta, in a salad or melted over your pasta, you will enjoy one of the most classic tastes of the italian kitchen.
I prefer it torn apart with hands, drizzled with virgin olive oil, scattered with roughly chopped fresh basil leaves and some cherry tomatoes (in fact, I think I prefer deep red tomatoes on the vine, but if you are too hungry, cherry tom. are quicker). Not to forget - salt and freshly ground black pepper on top.
I love it as a quick starter when I come back from long food shopping, taking bites in between unloading of the goodie bags.

17 Comments:

Blogger Ana said...

Looks yummy Dreska. Is that fresh mozzarella or regular? We have here fresh mozzarella in brine, called Bocconcini and it is sooo goood!!

12:07 pm  
Blogger rowena said...

Oh yes! And especially the ones made from the milk of the water buffalo. I had no idea that there was a big difference in flavor until my husband just about gagged when I suggested that we buy the less expensive mozzarella made from cow milk.

Your idea to take little bites in between unloading the shopping bags is just perfect!

8:12 am  
Blogger Andrea said...

Ana - it is in brine. It is very soft and tears deliciously.
Rowena - I assume the less expensive is the harder mozzarella, not in brine, used for grating, did you mean that?

4:56 pm  
Blogger rowena said...

I don't know how the prices run where you're at, but there is a big difference between the ones called mozzarella di bufala and mozzarella di fior di latte. They are both soft and kept in brine. I noticed at the market that those made from water buffalo milk, regardless of the size, cost a lot more than those with regular milk. The harder ones, which are called hmmm...scamorza (I think) are typically the smoked variety. I hope I didn't cause too much confusion here! ;-)

2:58 pm  
Anonymous marco said...

Hi Dreska, if you like mozzarella why don't try mozzarella in carrozza (mozzarella in carriage)or smoked mozzarella with prosciutto crudo (cured ham)... i love scamorza too but i prefer smoked scamorza cooked on the grill or in a no-stick pan with something like mushroom, prosciutto, grilled vegetables...
ciao ciao,
marco

5:11 pm  
Blogger Andrea said...

thanks for your advice, rowena.
the mozzarella I buy is buffalo. the other one - scamorza, I did not know you call it that. I must look into this all. thanks for recipe ideas, marco.

9:24 pm  
Blogger milsabores said...

I love mozzarella, I also use buffalo here in Venezuela. Your salad looks great.

1:02 pm  
Anonymous Oliver said...

Hi Dreska!
Mmmmm delicious. We just had it last night, a perfect light dish for a hot summer night. Since we discovered a great Italian shop in the center of Munich that sells delicious aged balsamico, we can't have mozarella caprese without it...whenever you get a chance to try let me know what you think of it. :)

11:53 am  
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