Crème fraîche-marinated mozzarella

Crème fraîche-marinated mozzarella

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Mozzarella is at its best when eaten young. Good quality mozzarella can be expensive, and this recipe extends the portion size with the addition of crème fraîche. Spooned over the slices of mozzarella, the crème fraîche begins to ever so slightly coagulate, making the ingredients more than the sum of their own parts. Serve as a light lunch or a first course, with some garlic-rubbed toast and a green salad or grilled summer vegetables.

Ingredients

Quantity Ingredient
200g creme fraiche
4 tablespoons olive oil
1/2 garlic cloves, crushed
1 lemon, grated zested
1/2 lemon, juiced
salt
freshly ground black pepper
2 balls buffalo mozzarella, sliced into thick discs, about 5 per ball
1/2-1 teaspoon chilli flakes, (to taste)
a small bunch fresh marjoram, oregano, basil or mint, leaves roughly chopped

Method

  1. Whisk the crème fraîche with 1 tablespoon of olive oil, the garlic and lemon juice, and season with salt and pepper.
  2. Arrange the mozzarella slices on a large dish – slightly overlapping is fine – then drizzle over about 2 tablespoons of olive oil. Spoon the seasoned crème fraîche over the mozzarella.
  3. Sprinkle the lemon zest and chilli flakes evenly over the plate.
  4. Set to one side for the flavours to meld and for the mozzarella and the crème fraîche to knit slightly, at least 1 hour and up to 3.
  5. To serve, add the herbs and a final tablespoon of olive oil.
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