Instead of pairing fresh 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).
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
- Wrap the buffalo mozzarella with some paper towels to drain off excess liquid. Slice into thin rounds and layer on a plate.
- Grate the fresh beets and set aside. Chiffonade the basil leaves and set aside as well.
- Steam the broccoli florets just until tender. Rinse in a colander with cold water and drain.
- 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.
- Finally, drizzle some olive oil and vinegar over the salad and season with some salt and pepper. Serve immediately.