Romantik Blog
Tomato Mozzarella
With buffalo mozzarella, pine nuts & basil. A recipe from the Romantik Hotel Zur Schwane in Volkach.
Caprese 2.0: Everyone knows tomato and mozzarella - but have you ever tried it with creamy buffalo mozzarella, roasted pine nuts and fresh basil and rocket? Whether as a starter, a light main course or an elegant snack - this recipe strikes the perfect balance between creaminess, crunch and freshness and makes you want to enjoy a sunny spring and summer. Quick to make, but a real highlight in terms of taste. Culinary greetings from chef Hendrik Friedrich in Volkach - and off you go!
Ingredients
- 4 large tomatoes (recommendation: oxheart tomatoes)
- 2 buffalo mozzarella
- 150g pine nuts
- 100g parmesan cheese
- 80 ml extra virgin olive oil
- 1/2 bunch basil
- 1/2 bunch of chives
- 1 clove garlic
- 200g arugula
- 50ml herbal vinegar
- Salt, pepper
Instructions
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1.Wash the tomatoes and remove the stalk, then cut into slices approx. 1 cm thick and season with a little salt. Leave the tomatoes on a plate for approx. 20 minutes.
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2.Wash the rocket and place in a mortar and pestle, add the pine nuts
the pine nuts, parmesan, basil and chives, cut in half first. Now grind everything with light pressure. -
3.Peel the garlic and add to the mortar, season with salt and pepper and mix everything together well under light pressure. Then cover and leave to infuse for approx. 10 minutes.
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4.Pour the tomato juice into a bowl, add the herb vinegar and mix, then add the olive oil.
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5.Fold in the pesto and season with salt and pepper to taste. (Chef's tip: use our home-made herbal salt, its flavor with herbs and flowers makes the dish even more harmonious).
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6.Tear the buffalo mozzarella ¼ by hand. Place the tomatoes on a plate and chill for 5 minutes, then place the mozzarella on top and marinate with the pesto
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