Buffalo mozzarella with fig and candied walnuts

Buffalo mozzarella with fig and candied walnuts

By
From
Feasting
Serves
6–8
Photographer
Elisa Watson

The ultimate date-night dish: sexy figs, creamy white buffalo mozzarella and decadent candied walnuts. It can all be prepared in advance, but dress it at the last minute.

Ingredients

Quantity Ingredient
10 figs, halved
4 buffalo mozzarella balls, torn into pieces

Candied walnuts

Quantity Ingredient
500g whole walnuts
230g caster (superfine) sugar
10g butter

Vincotto dressing

Quantity Ingredient
60ml vincotto
80ml olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper

Method

  1. To make the candied walnuts, spread the nuts in a large non-stick frying pan and place over medium–low heat. Make sure they are not piled up on top of each other; fry in batches if necessary. Toast for 3–5 minutes, until lightly golden.
  2. Sprinkle the caster sugar over the nuts, mix well and increase the heat to high. The sugar will start to melt and turn brown. Use a silicone spatula to move the nuts around gently to coat them evenly, about 5–7 minutes.
  3. Add the butter and 60 ml (2 floz/¼ cup) water. It will bubble up, but this is normal. Just keep moving the walnuts, making sure they don’t stick and burn.
  4. Once all the liquid has absorbed, you should be left with shiny caramel-coated walnuts. Transfer to a baking tray lined with baking paper and leave to cool and harden.
  5. To make the vincotto dressing, whisk together all the ingredients in a bowl.
  6. Arrange the figs, mozzarella and candied nuts on a serving plate and drizzle over the vincotto dressing.

NOTE

  • Vincotto is a rich, thick grape syrup. It can be found in specialty food stores.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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