Margherita Recipe
Simple Tomato, Homemade Mozzarella, Basil Oil, Maldon Salt
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Ingredients
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Tomato Base
Homemade Mozzarella
Basil Oil
Garnishing
Method
Tomato Base Preparation
- 1
Prepare Tomatoes
Wash the ripe tomatoes thoroughly. Cut them into quarters and place them in a bowl.
- 2
Season the Tomatoes
Drizzle 2 tablespoons of olive oil over the tomatoes. Sprinkle with 1 teaspoon of Maldon salt and 1 teaspoon of black pepper. Toss everything together gently. Set aside to marinate for at least 30 minutes.
Homemade Mozzarella Preparation
- 3
- 4
Add Citric Acid
Once heated, stir in 1 teaspoon of citric acid until fully dissolved.
- 5
Add Rennet
Remove the pot from heat and add 1 teaspoon of rennet. Stir gently and then let it sit undisturbed for 5 minutes.
- 6
Cut the Curd
Once curds have formed, cut them into small cubes with a knife and let sit for another 5 minutes.
- 7
Cook the Curd
Heat the curds gently to 105°F (40°C) while stirring gently. Once the curds are firm, drain the whey.
- 8
Knead and Shape the Mozzarella
Add salt to the curds and knead them until they become smooth and elastic. Form into balls and place in cold water to cool.
Basil Oil Preparation
- 9
Blend the Basil Oil
In a blender, combine 1 cup of fresh basil leaves with 1 cup of olive oil. Blend until smooth.
- 10
Strain the Oil
Strain the blended mixture through a fine mesh sieve or cheesecloth into a bowl. Season with salt to taste.
Assemble the Margherita
- 11
Layer Ingredients
On a serving plate, layer the marinated tomatoes, torn pieces of homemade mozzarella, and drizzle with basil oil.
- 12
Garnish
Top with fresh basil leaves and additional Maldon salt to taste.