Bufala E Parma Recipe

Drain and dry mozzarella

Remove the bufala mozzarella from its liquid. Place each ball on paper towels and gently press to remove excess moisture. Let rest for 5–10 minutes so they are slightly drier and easier to wrap.

Prep rocket

Wash the wild rocket thoroughly, spin or pat dry, and remove any thick stems. Place in a large bowl and set aside.

Toast pine nuts (optional)

If using pine nuts, heat a small dry skillet over medium heat. Add pine nuts and toast, stirring, until lightly golden and fragrant, about 2–3 minutes. Remove from heat and cool.

Wrap mozzarella

Take one drained mozzarella ball and place it on a slice of Parma ham. Fold the ham around the ball so it is fully wrapped; use a second slice if needed to cover completely. Repeat for remaining mozzarella balls (about 2 slices per ball depending on slice size).

Dress rocket

In the bowl with the rocket, whisk together the extra-virgin olive oil, fresh lemon juice, sea salt, and freshly ground black pepper. Toss the rocket gently to coat evenly.

Plate

Divide the dressed rocket onto 4 plates (or one large serving platter). Place one Parma-wrapped bufala on top of each bed of rocket.

Drizzle each wrapped mozzarella with about 1/4 tbs of balsamic reduction (divide the 1 tbs among the 4 servings) and a tiny additional drizzle of extra-virgin olive oil if desired.

Scatter shaved Parmigiano-Reggiano and toasted pine nuts over the rocket for texture and flavor, if using. Finish with a light grind of black pepper and a pinch of sea salt to taste.

Serve immediately at room temperature so the mozzarella texture and ham flavor are at their best.