Italian Buffalo Mozzarella Recipe
Globe artichokes, fresh and oven dried cherry tomatoes, sourdough and red wine vinaigrette. Basil pesto and fine olive oil.
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Ingredients
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Vegetables
Breads
Condiments
Dairy
Method
Preparation
- 1
Prepare the Artichokes
Trim the artichokes by removing the tough outer leaves and cutting off the top. Cook them in salted boiling water for about 30 minutes until tender. Drain and set aside.
- 2
Oven-Dry the Tomatoes
Preheat the oven to 120°C (250°F). Halve the cherry tomatoes and place them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 1-2 hours until they are dried but still soft.
- 3
Prepare the Sourdough
Slice the sourdough bread into thick slices and toast until golden brown.
Assembly
- 4
Assemble the Dish
On a serving platter, arrange the cooked artichokes, oven-dried cherry tomatoes, and slices of buffalo mozzarella. Drizzle with pesto and olive oil. Sprinkle with fresh basil leaves, and season with additional salt and pepper to taste. Serve the toasted sourdough on the side.
