Buffalo mozzarella is the cheese that most excites me when I spot it on a menu. Not because it’s exotic, not because it’s hard to come by, but because it is infinitely superior to cow’s milk mozzarella, which is the world leader in ubiquitous cheeses.
If you’ve never had buffalo mozzarella (or mozzarella di bufala), then I mean no condescension when I say you don’t know what you’re missing. At once sweeter and tangier than cow’s milk mozz, buffalo mozz is instantly recognizable (which also makes a phony menu claim all the more outrageous to those with discerning palates). If you’re looking for it in the grocery store, it can usually be found with the specialty cheeses, packaged in small tubs filled with water or brine. Don’t be fooled by anything in a similar package labeled “bocconcini” or “ciliegini;” although these could be buffalo, they’re very likely not and an inspection of the ingredient label will dispel any doubts.
There are a thousand uses for good quality buffalo mozzarella, but one of the best ways to appreciate its uniqueness is in a traditional caprese salad. All of the creaminess sings through the tomato and basil and pairs exceptionally well with the tang of the vinegar. Try this now, while tomatoes are at their seasonal best.
Best Caprese Salad
Serves 2
2 ripe heirloom tomatoes, cut into ¼-inch thick slices
8 oz. fresh buffalo mozzarella, sliced into thin rounds
1 c. (loosely packed) fresh basil, cut in a chiffonade
10 kalamata olives, pitted
balsamic vinegar, for drizzling
extra-virgin olive oil, for drizzling
sea salt and black pepper
On a plate, layer alternating slices of tomatoes and mozzarella. Sprinkle the basil confetti on top and scatter the olives around the plate.
Drizzle the salad with the balsamic vinegar, followed by the olive oil, then season to taste with salt and pepper and serve.
No comments:
Post a Comment