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Buffalo Mozzarella Poached in Tomato-Basil Sauce
Category: Appetizers
Serves: 4
Rating:
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Ingredients:
3 cloves garlic, peeled and crushed 7 T. extra virgin olive oil 2-1/4 t. kosher salt Freshly ground pepper to taste 2-1/2 lbs. ripe plum tomatoes, cored 1 medium onion, peeled and minced 4 balls fresh buffalo mozzarella (about 3 oz. each), drained 18 fresh basil leaves
Directions:
Combine the garlic, 4 T. olive oil, 1/4 t. salt and pepper to taste and let stand for 30 minutes. Meanwhile, bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain well. Pass the tomatoes through a food mill and set aside. Heat the remaining olive oil in a large wide pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the tomatoes, remaining salt and pepper to taste. Simmer slowly for 20 minutes, stirring occasionally. Place the mozzarella in the simmering sauce; only half of each ball should be submerged. Remove from the heat and let stand 10 minutes. Chop 8 of the basil leaves and cut the rest into thin strips. Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball. Stir the chopped basil into the sauce and scrape it into a serving bowl. Place the mozzarella back in the sauce. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella. Serve with toasted slices of of good country-style bread.