Instead of pairing fresh Swiss buffalo mozzarella with tomatoes, why not try it with broccoli? I’ll admit that broccoli is not my favorite vegetable. So, when I saw it served with fresh mozzarella in my Green Gourmet cookbook from Migros, I figured I should give it a go. Cheese almost always makes things taste better, right?
For my modified version of this recipe, I’m using a Swiss buffalo mozzarella produced in the Val-de-Travers produced by Stähli Produits fermiers. I find that it has a stronger and richer flavor than other fresh mozzarella I’ve tasted. Also, when judges were convened several years ago from two Suisse Romande magazines for a taste test of 15 mozzarella di bufala, both from Switzerland and Italy, the cheese from Stähli ranked the highest with 7 out of 10 points—not a perfect score, of course, but still a favorable result for a local Swiss product (see Bester Büffel-Mozzarella kommt aus der Schweiz from SRF).
Swiss Buffalo Mozzarella with Broccoli and Beets
Inspired by the recipe for Mozzarella-Carpaccio mit Broccoli from Migros.
Contains: milk, tree nuts
– about 1 to 1-1/2 cups small broccoli florets
– about 1/2 cup grated raw beetroot
– 125 grams buffalo mozzarella (or another fresh mozzarella)
– 1-2 tablespoons pine nuts
– a few fresh basil leaves
– extra virgin olive oil
– cider vinegar
– salt and pepper, to taste
1. Wrap the buffalo mozzarella with some paper towels to drain off excess liquid. Slice into thin rounds and layer on a plate.
2. Grate the fresh beets and set aside. Chiffonade the basil leaves and set aside as well.
3. Steam the broccoli florets just until tender. Rinse in a colander with cold water and drain.
4. Layer the cooled and drained broccoli on top of the mozzarella. Top with a bunch of grated beetroot. Sprinkle the pine nuts and sliced basil over the salad.
5. Finally, drizzle some olive oil and vinegar over the salad and season with some salt and pepper. Serve immediately.
Updated: December 30, 2022