Mozzarella Recipe

Prepare mozzarella

Drain the fior di latte mozzarella and pat dry with paper towels. If in one ball, tear or slice into 8–10 bite-sized pieces and chill briefly while other components are prepared to keep shape.

Segment mandarins

Carefully peel and segment the mandarin oranges, removing as much membrane as possible. Reserve juices and any small pieces for finishing the plate.

Roast beets

Preheat oven to 400°F (200°C). Trim beets, scrub and peel. Toss beets with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Wrap individually in foil or place in a covered roasting dish. Roast 40–55 minutes depending on size until tender when pierced with a knife. Let cool slightly, then slice into 1/4" rounds or wedges. Reserve warmed slices for plating.

Make basil oil

Blanch 1 cup basil leaves in boiling water for 10 seconds, then plunge into ice water to preserve color. Drain and squeeze out excess water. In a blender or food processor combine blanched basil, 1/2 cup extra virgin olive oil, 1 tsp lemon juice and 1/4 tsp salt. Blend until smooth and bright green (about 30 seconds). Strain through a fine mesh sieve or chinois, pressing gently to extract oil. Adjust seasoning to taste. Keep at room temperature.

Cook gastrique

In a small saucepan over medium heat combine 1 cup dry red wine and 2 tbsp sugar. Bring to a simmer and reduce until syrupy and reduced to about 1/4 cup (10–15 minutes). Add 2 tbsp red wine vinegar, 1 tbsp minced shallot, 1/4 tsp black pepper and 1/8 tsp salt. Simmer 2 more minutes to meld flavors. Strain through a fine mesh sieve to remove shallot solids. Taste and adjust acidity or sweetness by adding a little more vinegar or sugar if needed. Keep warm or at room temperature.

On a serving platter or four plates arrange roasted beet slices in a loose fan or small piles. Place pieces of fior di latte mozzarella among the beets.

Tuck mandarin segments between beets and cheese so flavors alternate. Scatter micro basil or small basil leaves over the top for freshness.

Drizzle basil oil lightly over the cheese and beets (about 1–2 tsp per plate, more to taste).

Using a small spoon, dot or lightly drizzle the red wine gastrique around and over the beets and cheese—aim for balanced sweet-acid hits without overwhelming the cheese. Reserve a few decorative streaks.

Finish with a small pinch of flaky sea salt over the mozzarella, a grind of fresh black pepper, and any reserved mandarin juice spooned sparingly for brightness.

Serve immediately at room temperature so the cheese is tender and the flavors are vibrant.