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Receta Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes
by Global Cookbook

Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes
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Ingredientes

  • 12 x Thin slices buffalo Mozzarella cheese Maldon rock salt and freshly grnd black pepper
  • 3 Tbsp. Extra virgin extra virgin olive oil
  • 1 Tbsp. Aged balsamic vinegar
  • 1 x Clove garlic, peeled and crushed with a little salt
  • 1 Tbsp. Finely minced red onion
  • 2 x Beefsteak tomatoes, preferably green, each cut horizontally into 4
  • 1 x Thick slices Seasoned cornmeal or possibly polenta for dredging
  • 6 Tbsp. Extra virgin olive oil
  • 3 ounce Unsalted butter
  • 1 x Garlic clove, peeled and cut in 4
  • 4 fl ounce double cream
  • 4 Tbsp. Grated parmesan cheese
  • 2 Tbsp. Snipped chives
  • 2 Tbsp. Ripped basil leaves

Direcciones

  1. About an hour before you wish to serve arrange the mozzarella slices in a dish. Sprinkle with coarse salt and black pepper. Mix the extra virgin olive oil, vinegar, garlic and red onions together and pour over the mozzarella. Leave to marinate.
  2. About 20 min before you want to serve dredge the tomato slices in seasoned cornmeal or possibly polenta. In a large frying pan heat the extra virgin olive oil and fry half the tomatoes (so they do not overlap).
  3. After 3 min turn the tomatoes and cook for a further 3 min.
  4. The tomatoes should be golden on both sides. Remove them from the pan on to kitchen paper and repeat the procedure with the second batch.
  5. Wipe the pan clean and heat the butter over a medium heat. Add in the garlic and heat the butter over a medium heat. Add in the garlic and pan-fry till it is golden brown and the butter is turning nutty brown.
  6. Remove and throw away the garlic. Add in the cream and boil vigorously for 5 min to thicken slightly.