Bufala Mozzarella Triple Play Recipe – Show 306
  • La mozzarella
  • 1 buffalo mozzarella campana DOP (about 5oz)
  • Extra Virgin olive oli
  • Salt
  • Simply cut mozzarella in slices and add olive oil and salt.
  • 14 oz fresh cream
  • 9oz fresh buffalo mozzarella campana DOP
  • Salt and black pepper
  • Bring cream to 113F, add mozzarella after you cut it, then cook for 3-4 hours, always 113F. Let it became cold then Add salt and pepper.
Croccante (crunchy)
  • 4 mozzarelle 2oz each
  • 1egg
  • Bread crumbs
  • Cut mozzarella, put in beated egg, then in bread crumbs, then quickly fry them.
Potato puree
  • 1 potato
  • Milk
  • Butter
  • Salt
  • Boil potato, remove skin, mash it and stir it in a pot with Milk, butter and salt.
  1. Decoration: mixed baby leaf, dried tomatoes (dried in oven 118F for a long time) tomato extra Virgin olive  oil
  2. Dish: lower part: infusion, then a potato puree dollop. On it put a slice of mozzarella carpaccio then another little potato puree dollop that you will use to "lock" 3 pieces of fried mozzarella.
  3. Between them create a decoration with mixed baby leaf and dried tomatoes. Give more color to the dish with some drops of tomato extra Virgin olive oil.
Recipe by Eat Drink Italy with Vic Rallo at http://eatdrinkitaly.org/bufala-mozzarella-triple-play-recipe-show-306/