What is a good bufala mozzarella?
Alessandra Pierini, mozzarella expert, answers: “A good buffalo mozzarella must first have a porcelain color and be very light (buffalo milk, unlike cow's milk, does not contain carotene, which gives the cow's milk a slightly yellow color). It should have the shape of a slightly flattened ball, surrounded by a layer of “skin”. This outer layer should be taut so that there is a textural difference between the exterior and the creamier heart of the mozzarella. Moreover, once opened, the ball should let a little milk escape. Finally, to taste, a good buffalo mozzarella should give off slightly animal notes, of undergrowth, moss or mushrooms…”*
If we love mozzarella in a caprese salad version with tomato and basil, this mild cheese is suitable for many preparations, from aperitifs to desserts including ice cream. Yes, ice cream! The proof with these 3 recipes.
Recipe no. 1: tomato salad and bufala mozzarella tart
The look of this pie plays a big part in its success. With its deliciously candied tomatoes, its shimmering colors, and the whiteness of the mozzarella which contrasts with the whole, this is the perfect dish for sunny days.
How do we do ? We pour 2 tbsp. tablespoon of olive oil in a pan with 3 tbsp. tablespoon of honey and 2 tbsp. tablespoons of balsamic vinegar cream, then place 10 washed heirloom tomatoes of different colors, 1 bunch of washed basil and a few sprigs of thyme (reserving a few leaves and sprigs). Cook over low heat for 20 minutes, turning halfway through cooking.
Line a tart mold with baking paper and 1 piece of puff pastry. Garnish the base with 30 g of breadcrumbs and 70 g of grated parmesan. Spread the whole tomatoes and then bake for 30 minutes at 200°C.
When the tart is cooked, add 1 ball of sliced bufala mozzarella, the reserved thyme and basil. Drizzle with a drizzle of olive oil, a little salt and ground pepper.
For 6 persons
Discover the recipe for Tomato salad and bufala mozzarella tart
© Virginie Garnier
Recipe no. 2: marinated mozzarella with candied lemon, oregano and bottarga
Mozzarella in majesty, to marinate the day before with the herbs of your choice. Here oregano and black olives to liven up the cheese.
How do we do ? The day before, cut 1 large candied lemon into small cubes. Place them in a jar with 8 branches of stripped oregano and 12 black olives. We tear 250 g of mozzarella di bufala which we place in the jar with 40 cl of olive oil. We close and leave to marinate overnight.
The same day, the pieces of mozzarella and the olives are lightly drained and distributed among the plates. Grate 30 g of bottarga, sprinkle with marinade and grind pepper. To be enjoyed immediately.
For 4 people
Discover the recipe for Mozzarella marinated with candied lemon, oregano and bottarga
© Virginie Garnier
Recipe #3: Mozzarella and honey ice cream
I confess an immoderate passion – like all passions – for homemade ice cream, especially when it’s off the beaten track! This offering with mozzarella, orange blossom and honey is the very definition of sweetness with Mediterranean accents.
How do we do ? Heat 40 cl of whole liquid crème fraîche with 300 g of torn bufala mozzarella to melt it. Mix with 35 g of honey and 2 tbsp. tablespoons of orange blossom extract to obtain a very smooth mixture. Reserve for 2 hours in the refrigerator and covered.
Set in an ice cream maker with the “frozen yogurt” or “Italian ice cream” program, for about 50 minutes.
Serve at the end of the program with honey and crushed almonds, or reserve in a container in the freezer, and take out for a few minutes at room temperature before serving for a soft result.
For 4 people
Discover the recipe for Mozzarella and Honey Ice Cream
*Test bench “Mozzarella di bufala” published in ELLE à table n°147 from March-April 2023
