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Recipes & Wine Pairing.
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Di Bufala Mozzarella
General information:
Origin: Campania, Italy
Strength: Very soft
Taste:
Fat content: 21%
Season: All year.
Wine Pairing:
Moscato, Sancerre or Beaujolais, Pinot noir.
Description:
It all starts with the Asian Buffalo, brought to Italy by the Goths, as they migrated southwest during the waning years of the Roman empire. After the fall of the empire, the rivers south of Naples began to silted up, and malaria drove the population away leaving the area abandoned. In the 18th century, when the region began to re-populate, the wild Buffaloes were seen wandering around the ruined Greek and Roman temples at Paestum. They were re-domesticated, and have become the foundation of today's booming Campania cheese industry.
Italian Mozzarella can be made from both pasteurized and non-pasteurized buffalo milk and cow's milk. Fresh Mozzarella di Bufala made with non-pasteurized milk and eaten the day it was made is a great experience.
Recipes:
Caprese Salad
The salad features just three ingredients (plus salt, pepper a drizzle of extra virgin olive oil and a drizzle of balsamic vinegar), so the quality of the ingredients you choose is very important.
There is no question this salad tastes best when tomatoes are in season. Select the sweetest ripe tomatoes you can find, ideally from your own garden or a farmer's market.
While traditional Caprese salad recipes call for water buffalo mozzarella cheese, if you prefer cow's milk mozzarella, go ahead and use that.
Wash and slice tomatoes into 1/4-inch or less thick slices. Slice mozzarella cheese into 1/4-inch or less thick slices. Place tomato slice on a serving plate. Top each tomato slice with one slice of mozzarella cheese and a basil leaves. Repeat layers and sprinkle with salt and pepper. Drizzle with extra virgin olive oil and balsamic vinegar. Serve immediately.
Bon appétit.
Soon more recipes . . . be patient.