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You remember my last post about aperitivo? Today there is another approach for a really refreshing mozzarella dip perfect for fresh baguette accompanied by crisp white wine.
For the record:
I found this recipe years ago at Jamie Oliver; during one of his TV shows he simply chopped & mixed everything. You know his casual style of cooking…
The result doesn’t look so spectacular, but it tastes like freshness, lightness, melting in your mouth!
What do we need?
- zest of an organic lemon
- buffalo mozzarella
- Greek yoghurt.
We start w/ grating the lemon zest & add it to the Greek yoghurt.
Then we chop the buffalo mozzarella – roughly!
We mix all together w/ a spoon & add freshly grated pepper & a pinch of salt!
Grab a plate & arrange some tablespoons of the mozzarella mix w/ fresh baguette, some green olives (or black olives), some fresh tomatoes (or dried tomatoes), some prosciutto crudo (or prosciutto cotto or salame).
- 1 buffalo mozzarella about 125 g
- zest of 1 organic lemon
- 100 g Greek yoghurt 10% OR sour cream (20%)
- salt & pepper
- Grate the lemon zest.
- Chop the mozzarella.
- Mix Greek yoghurt resp. sour cream w/ chopped mozzarella & lemon zest.
- Add salt & pepper.
You may store the mozzarella mess in your fridge until next day – if leftovers happen (usually not!).
The businesswoman w/ too many office hours thinks
This is just another quick appetizer for any aperitivo as well as any brunch buffet. I only have to double or even triple the amounts of the ingredients to prepare a big bowl for a dozen people or so.