-Buffalo Mozzarella with Aubergines & Pesto
Ingredients (serving 2):2 Aubergines,200 ml of extra virgin olive oil,1 tbsp of balsamic vinegar,2tbsp of salted baby capers,rinsed,2 tbsp of chopped tomato,1 tbsp of chopped black olive,1 tbsp of chopped parsley,3 per 100 g of buffalomozzarella.
Thinly slice the aubergines lengthwise into 6 strips. Lightly oil the slices before grilling on both sides until cooked.
Let them cool and add a touch of balsamic vinegar.
Prepare the filling by mixing up the capers,olives, tomato and parsley and the remaining vinegar.
Place a heaped teaspoon of filling on each side of eggplant and roll it.and serve.
Slice the mozzarella into 6 pieces and place 3 on each plate accompanied by the aubergine rolls. Garnish with basil, season.
Spaghetti alla Sorrento
(serves4), 10oz (300g) spaghetti -8 ripe plum (Roma) tomatoes
2 Balls(125g each)
Buffalo Mozzarella 3 Tbsp good quality olive oil,
coarse sea salt & ground pepper
leaves from 1/2 bunch of basil
1 Drop the spaghetti into a pan of boiling salted water to cook.
2 Meanwhile,cube the tomatoes and mozzarella and place in a bowl with the olive oil. Season with sea salt and pepper. tear the basil leaves and scatter in
3 When the spaghetti is al dent, drain and add to the bowl with the other ingredients, toss and serve.
Note: This dish is so simple that the ingredients must be of the highest quality.
Since the "sauce" is raw, the end dish is purposely warm rather than hot and is intended for a light summer's lunch.
Ravioli alla Mozzarella
2 tbsp extra virgin olive oil
2 cloves of garlic
1 thyme sprig
1/2 cup of white wine
1/2 vegetable stock
3 balls of buffao mozarella (125g each)
3 basil leaves finely chopped
salt and ground pepper
4 oz ravioli pasta sheets
1/4 cup butter
2 1/2 tbsp pine nuts
2 tbsp grated parmesan cheese
1clean the artichokes in advance
2 heat a little of the olive in a heavy-bottomed saucepan, sautee' the garlic and thyme, then add the artichokes and white wine and cover
3simmer until the wine is reduced,then add the vegetable stock and cover again.when cooked let them cool.
4 remove the artichokes from the pan and dice. cut the mozarela into cubes.place both ingredients in a bowl and add the basil, salt and peper
5 cut the pasta sheets into forty 2-inch squares. on top of 20 squares place equal amounts of the artichokes-mozzarella mixture,then cover with the remaining 20 squares, pressing around the edges to make small parcels.
6 cook the ravioli in a large pot of boiling salted water
7 meanwhile, chop the four tomatoes and sautee' with the remaining olive oil. in a separate pan, melt the butter.
drain the ravioli and arrange 5 ravioli on each plate. top each with a few spoonfuls of the sauteed tomato. To serve, sprinkle with the pine nuts and the parmesan, and drizzle over the melted butter.