Wednesday, March 14, 2012
Two simple, stunning ways to serve mozzarella
Most people I would guess use mozzarella one of two ways - in the classic insalata tricolore with tomatoes and avocado or to top a pizza. But I came across two brilliant new ways of serving it this week which I thought I'd share.
One was at our local wine bar and restaurant Flinty Red where the chef Matthew Williamson had topped it with a sharp little salad of shredded cabbage, capers, lemon and fried roughly torn bread.
The other was at the legendary River Cafe in London where it came with smashed chickpeas, roast artichokes and Italian erbette (lightly cooked greens)
Both looked beautiful, I think you'll agree and in each case made a lovely fresh-tasting, easy to assemble starter. Both relied on top class ingredients including great olive oil and super-fresh bufala mozzarella.
You might think that would be hard to get hold of if you don't have a good cheese shop nearby but you can buy it direct from Italy online from sites such as nifeislife.com