BUFFALO MOZZARELLA POACHED IN TOMATO-BASIL SAUCE
Provided by Molly O'Neill
Categories appetizer, side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the garlic, 4 tablespoons of olive oil, 1/4 teaspoon of salt and pepper to taste and let stand for 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain well. Pass the tomatoes through a food mill and set aside. Heat the remaining olive oil in a large wide pot over medium heat. Add the onion and saute until softened, about 5 minutes. Add the tomatoes, remaining salt and pepper to taste. Simmer slowly for 20 minutes, stirring occasionally.
- Place the mozzarella in the simmering sauce; only half of each mozzarella ball should be submerged. Remove from the heat and let stand 10 minutes. Chop 8 of the basil leaves and cut the rest across into thin strips.
- Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball. Stir the chopped basil into the sauce and scrape it into a serving bowl. Place the mozzarella back in the sauce. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella. Serve with toasted slices of good country-style bread.
Nutrition Facts : @context http, Calories 533, UnsaturatedFat 26 grams, Carbohydrate 17 grams, Fat 43 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 15 grams, Sodium 989 milligrams, Sugar 10 grams
TOMATO, BASIL, AND BUFFALO MOZZARELLA SCRAMBLE
Made in summer at the height of tomato season, this scramble is wonderful with fresh mozzarella or burrata, a delicious, buttery-textured Italian cheese. It's important not to overcook the tomatoes or the basil, which will keep its bright green color when added toward the end.
Yield serves 1
Number Of Ingredients 7
Steps:
- Using a whisk or a fork, beat the eggs in a small bowl until frothy.
- Heat the olive oil in an 8-inch nonstick skillet over medium heat. Add the garlic and sauté for 1 minute, or until just starting to color.
- Reduce the heat under the pan to low. Pour the eggs into the pan and cook, stirring gently and constantly pushing the eggs toward the center of the pan with a rubber spatula, until they are nearly set but still soft and creamy.
- Season with salt and pepper. Stir in the tomato, basil, and mozzarella cheese. Cook and stir for 30 seconds, or until the cheese is barely melted. Spoon onto a serving plate and serve immediately.
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