Food recipes
Warm Buffalo Mozzarella, Yellow Tomato Sauce
Warm Buffalo Mozzarella, Yellow Tomato Sauce
Ingredients:
3 tablespoons olive oil
1 tablespoon minced garlic
2 pounds yellow cherry tomatoes, halved
½ teaspoon fennel seeds
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
18 baby bocconcini, drained
Directions:
1. Set a large skillet over medium heat for a few minutes. Swirl in the oil, then add the
garlic. Cook for 1 minute, stirring often, until aromatic.
2. Add the tomatoes, fennel seeds, salt, black pepper, and red pepper flakes. Continue
cooking, stirring occasionally, until the tomatoes fully soften, about 30 minutes.
3. Puree the tomato mixture by using an immersion blender right in the skillet. (Be
careful of the electric cord around the burner!) Or process in a blender or food
processer and then pour the puree back into the skillet.
4. Bring the mixture to a slow simmer. Drop in the baby bocconcini, turn off the heat,
and let stand for 5 minutes. Use a large, shallow spoon to transfer the balls and sauce
to small serving plates.
• AHEAD
•
Prepare the tomato sauce up to 2 hours in advance. Leave it covered in its skillet on the stove.
• GARNISH
Sprinkle plates with minced basil leaves.
• NOTE
•
Baby bocconcini are very small buffalo mozzarella balls, about the size of large grapes. If you can’t find
these, buy regular bocconcini and cut them in half—or larger mozzarella balls and cut them into quarters.
However, beware of imitators. There are all too often small, rubbery balls of cow’s milk cheese that are
passed off as bocconcini in the United States, particularly at large supermarket salad bars. You’ll probably
need to go to an Italian market or grocery store to find the real thing.
• A MENU
FIRST SMALL PLATE: Walnuts, Peas, Daikon, Butter, Tomatoes
SECOND SMALL PLATE: Warm Buffalo Mozzarella, Yellow Tomato Sauce
LARGE PLATE: Stuffed Pears, Wild Rice, Mushrooms
DESSERT: Fig Galette, Honey Cream
• POUR
A sturdy, white Vouvray to tame the mild acidity in the tomato sauce and bring the luxurious seduction of the
cheese forward
Asparagus Spears, Pickled Radicchio
8 SERVINGS
Ever the side dish, never the meal: Asparagus is the bridesmaid of
vegetables, despite being one of the best harbingers of spring. So we’ve
gussied up those (dare we say it?) lackluster spears with radicchio
poached in wine and two kinds of vinegar for extra spike. Pickling the
Ingredients:
3 tablespoons olive oil
1 tablespoon minced garlic
2 pounds yellow cherry tomatoes, halved
½ teaspoon fennel seeds
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
18 baby bocconcini, drained
Directions:
1. Set a large skillet over medium heat for a few minutes. Swirl in the oil, then add the
garlic. Cook for 1 minute, stirring often, until aromatic.
2. Add the tomatoes, fennel seeds, salt, black pepper, and red pepper flakes. Continue
cooking, stirring occasionally, until the tomatoes fully soften, about 30 minutes.
3. Puree the tomato mixture by using an immersion blender right in the skillet. (Be
careful of the electric cord around the burner!) Or process in a blender or food
processer and then pour the puree back into the skillet.
4. Bring the mixture to a slow simmer. Drop in the baby bocconcini, turn off the heat,
and let stand for 5 minutes. Use a large, shallow spoon to transfer the balls and sauce
to small serving plates.
• AHEAD
•
Prepare the tomato sauce up to 2 hours in advance. Leave it covered in its skillet on the stove.
• GARNISH
Sprinkle plates with minced basil leaves.
• NOTE
•
Baby bocconcini are very small buffalo mozzarella balls, about the size of large grapes. If you can’t find
these, buy regular bocconcini and cut them in half—or larger mozzarella balls and cut them into quarters.
However, beware of imitators. There are all too often small, rubbery balls of cow’s milk cheese that are
passed off as bocconcini in the United States, particularly at large supermarket salad bars. You’ll probably
need to go to an Italian market or grocery store to find the real thing.
• A MENU
FIRST SMALL PLATE: Walnuts, Peas, Daikon, Butter, Tomatoes
SECOND SMALL PLATE: Warm Buffalo Mozzarella, Yellow Tomato Sauce
LARGE PLATE: Stuffed Pears, Wild Rice, Mushrooms
DESSERT: Fig Galette, Honey Cream
• POUR
A sturdy, white Vouvray to tame the mild acidity in the tomato sauce and bring the luxurious seduction of the
cheese forward
Asparagus Spears, Pickled Radicchio
8 SERVINGS
Ever the side dish, never the meal: Asparagus is the bridesmaid of
vegetables, despite being one of the best harbingers of spring. So we’ve
gussied up those (dare we say it?) lackluster spears with radicchio
poached in wine and two kinds of vinegar for extra spike. Pickling the
Printed from https://recipe.bluelayer.org/recipe/71593/warm-buffalo-mozzarella-yellow-tomato-sauce