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Tittle : MOZZARELLA WITH CRAZY GREMOLATA
link : MOZZARELLA WITH CRAZY GREMOLATA

MOZZARELLA WITH CRAZY GREMOLATA

 

INTRODUCTION

There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata - or gremolada - is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella.

For US cup measures, use the toggle at the top of the ingredients list.

INGREDIENTS

Serves: 6 as part of a starter

2 balls buffalo mozzarella

1 long red chilli (deseeded and finely chopped)

6 black olives (finely chopped)

zest of 1 unwaxed lemon

½ clove garlic (crushed)

½ teaspoon maldon salt (or 1/4 teaspoon table salt)

3 tablespoons extra virgin olive oil

2 tablespoons fresh parsley (finely chopped)

METHOD

1. Slice the mozzarella into 5mm / ¼ inch-thick rounds and arrange on a plate.

2. In a bowl mix the chopped chilli with the chopped olives, lemon zest and crushed garlic.

3. ip in the salt, oil and parsley and stir together to make your c-c-c-c-razy gremolata.

4. Spoon the gremolata down the centres of your slices of mozzarella.

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