Ottolenghi’s marinated buffalo mozzarella and tomato
The new Ottolenghi cookbook has finally been published!! Forget Gordon, Jamie, Heston, Delia, Nigella and co. Yotam Ottoloneghi recipes are all you need if you like to cook simple, fresh, vibrant and modern dishes - mostly all of a vegetarian inclination. He has a way of elevating vegetables and pulses to new heights of respect within the cooking repertoire.
Here’s my first recipe attempt from Plenty (available at Amazon) and what a simple, yet refreshing take it is on the traditional mozzarella and tomato salad:
Dry fry 1/2 tsp of fennel seeds till they start to pop. Crush in a mortar and pestle. Now add one garlic clove, peeled and crush. Mix in a small handful of shredded basil leaves (around 15), 2 tsp chopped oregano, the grated zest of 1 lemon (I substituted orange rind and the results were brilliant!), 2 tsp olive oil, 2 tsp rapeseed oil, 1/2 tsp Maldon sea salt. Mix in 250g buffalo mozzarella broken by hand into chunks. Set aside for 10-15 minutes. Cut 2 ripe tomatoes into wedges (cherry tomatoes will do just as well) and plate up along with the marinated mozzarella. Drizzle with extra olive oil and season with freshly ground pepper.
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