Jul 16, 2009
The Buffalo mozzarella, I need a string of adjectives to describe: it's delicious, fresh, juicy and springy, creamy and... good.
Though this is not strictly necessary, a little olive oil, balsamic, pepper and a pinch of salt flakes can be used as an accent. Less is more here.
I picked up some of CheeseB's House Balsamic vinegar, which the label explains is from Modena and "aged in resinous woods" and imparting "multi-layered flavours". It's good stuff-- and the bottle is pretty. Just a few drops on top does the trick.
This is something I could eat every day-- perhaps I should invest in my own Water Buffalo.
List of Ingredients:
Campania Felix Mozzarella di Bufala (ask for it at the Cheese counter of course-- there's creamy burrata too!)
Tomatoes: the ripe and real kind
CheeseB's "House" Balsamic Vinegar
A good Olive Oil
Salt and Pepper