Today I present my mozzarella in green, a recipe that combines freshness and taste in just a few minutes of preparation. Half a Zizzona di Battipaglia cut into wedges and seasoned with a basil and almond sauce becomes a versatile dish to serve as an appetizer or a light main course. Easy to make, it’s just the right idea when you want to enhance simple but high-quality ingredients. So, are you ready to give your mozzarella a fully green look?
Other recipes with cheese as the protagonist that I recommend trying:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mozzarella in Green
For this recipe, I used Zizzona di Battipaglia, a mozzarella made 100% from buffalo milk. If you can’t find it, you can use any other mozzarella, but I assure you, this one is really top-notch. You can buy it online by clicking HERE.
- 1.1 lbs buffalo mozzarella (I used Zizzona)
- 0.3 oz basil (about twenty leaves)
- 1 clove garlic (very small)
- 0.35 oz almonds
- 2.7 tbsp extra virgin olive oil
- 1 tsp lemon juice
- salt
- 1 tbsp capers in salt
- ice
Tools
I prepared the green sauce with the Thermomix, but you can easily use any other blender or mixer following the exact same steps.
- 1 Pot
- 1 Slotted spoon
- 1 Bowl
- Paper towel
- 1 Blender or mixer
Preparation of Mozzarella in Green
First, pour the oil into a glass and place it in the fridge. This will allow us to blend it cold later.
Wash the basil leaves and blanch them for 10 seconds (no more) in slightly salted water. This little trick allows you to inactivate the enzyme responsible for oxidation and therefore the blackening of the basil. Moreover, it fixes the chlorophyll preserving a nice bright green color.
Drain them with a slotted spoon and immediately transfer them to a bowl with ice water. This step stops the cooking.
Finally, pat them dry thoroughly with kitchen paper until they are perfectly dry.
Place the almonds in the bowl and chop them finely for 10 sec at speed 8, then remove them from the bowl and set aside.
Now put the basil, the small garlic clove, a pinch of salt, and the cold oil into the bowl and blend for 10 sec at speed 7, then scrape the sauce towards the center and repeat the operation two more times.
Finally, add the chopped almonds and the lemon juice and mix everything for 10 sec at speed 6.
Transfer to a bowl and adjust the salt if necessary.
When serving, cut the mozzarella into slices or wedges for better visual impact.
Arrange the wedges on the serving plate and dress them with the basil and almond sauce. Add a few desalted capers here and there and bring to the table immediately. Enjoy! Paola
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