Buffalo mozzarella bears no resemblance whatsoever to the food labelled “mozzarella” you will find on supermarket shelves which is yellow and hard. This soft white cheese is more like bocconcini, though much bigger in size, and makes a scrumptious entre flavoured simply with basil and tomato, or even just tomato.
I thought the word “buffalo” indicated its large size, however it is actually made from the milk of domestic water buffalo. It originates in the South of Italy, however is now produced around the world, and can be sourced at good continental delis. Find out more, including its nutritional content here. It is by definition low GI as it does not contain carbohydrates, and is very nice served with low GI sourdough bread.
Buffalo milk is higher in animal fat than cows milk, so bear in mind that if you eat 50g, you will have met your daily maximum of saturated fats of 10g. We save it for special occasions! If you can’t source buffalo mozzarella, try this recipe with bocconcini.
Serves: 2 entre sized serves
Preparation time: 15 minutes
Cooking time: There is no cooking time, but you should leave the prepared meal covered for about half an hour at room temperature prior to serving so that it has time to soften and for the juices to leech out. It is so much better at room temperature!
- 1 ball of buffalo mozzarella
- 10-12 leaves basil
- 2 tomatoes
- 1 tablespoon olive oil
- salt and pepper
- Sourdough bread
- Slice the cheese into 0.5cm – 0.8cm slices
- Slice the tomato into similarly sized slices and sprinkle with salt
- Layer cheese, tomato and basil
- drizzle with olive oil
- salt and pepper to serve
- leave for 30 minutes prior to serving
- Serve with warmed slices of multigrain sourdough bread