“Marinated buffalo mozzarella and tomato” from “Plenty”

Kirstin: Well, here’s the thing. I was desperate to do this recipe because it looked so fabulous in the book. Ever since I bought this book, I have been eyeing up this recipe. However, I could find no buffalo mozzarella today. Maybe being in South East London on the wrong day because I almost bought one at Carluccio’s earlier on but thought better of it. Anyways! The marinade itself was easy to prepare, smelled delicious….

Anna: Technically, I don’t think you can call this a marinade. It’s more a rub. Or maybe a sauce even. Whatever it is, it’s gorgeous.

Kirstin: And just think how amazing it would have been on buffalo mozzarella. Hmmm.

Anna: It reminds me of the picnic we had in Preston in 2003 and we bought the mozzarella from the Ferry Building in San Francisco and ate it with a lovely viognier.

Tom: God, that’s good. It’s amazing!

Anna: Tom likes it then.

Tom: Yum. Can we have this again?

Anna: It’s definitely a starter…

Tom: But it’s a good starter.

“Marinated buffalo mozzarella and tomato” from “Plenty”

4 thoughts on ““Marinated buffalo mozzarella and tomato” from “Plenty”

    1. annastamour says:

      Crushed fennel seeds, lemon zest, basil, oregano, extra virgin olive oil, garlic, salt, pepper…. in various quantities. The trick is not to marinate it for longer than half an hour or it goes a bit queer. And to make sure you use the best buffalo mozzarella. It needs to be really creamy!

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