Mozzarella di Buffala


A new favorite at our place. Mozzarella di Buffala served with a marinade of slightly fried spring onions, a small dash of balsamic vinegar, lemon and lemon zest salt, pepper, very good olive oil and plenty of chopped basil.
I make the whole marinade in the pan over medium heat. In the end I add the basil and let it sit for some minutes. Add it to the mozzarella when it’s still warm so the cheese starts to melt a bit.

Goes well with plenty of vegetable salads, good bread and red wine of course.