Mozzarella With Crazy Gremolata
by Nigella. Featured in NIGELLA EXPRESSIntroduction
There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata — or gremolada — is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
There are no bad ways of eating good mozzarella. I am perfectly happy just with a spatter of salt and a green glug of olive oil, but this is something special. Gremolata — or gremolada — is the traditional flavouring spritz given to ossobuco, and is a sprinkly mixture of grated lemon zest, garlic and parsley. Mine, here, is an exuberant, madcap version, full of fire and flavour and vibrant against the milky white of the mozzarella.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6 as part of a starter
- 2 balls buffalo mozzarella
- 1 long red chilli (deseeded and finely chopped)
- 6 black olives (finely chopped)
- zest of 1 unwaxed lemon
- 1 clove garlic (crushed)
- ½ teaspoon Maldon salt (or 1/4 teaspoon table salt)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley (finely chopped)
- 2 balls buffalo mozzarella
- 1 long red chile (deseeded and finely chopped)
- 6 black olives (finely chopped)
- zest of 1 unwaxed lemon
- 1 clove garlic (crushed)
- ½ teaspoon sea salt flakes (or 1/4 teaspoon table salt)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley (finely chopped)
Method
- Slice the mozzarella into 5mm / ¼ inch-thick rounds and arrange on a plate.
- In a bowl mix the chopped chilli with the chopped olives, lemon zest and crushed garlic.
- Tip in the salt, oil and parsley and stir together to make your c-c-c-c-razy gremolata.
- Spoon the gremolata down the centres of your slices of mozzarella.
- Slice the mozzarella into 5mm / ¼ inch-thick rounds and arrange on a plate.
- In a bowl mix the chopped chilli with the chopped olives, lemon zest and crushed garlic.
- Tip in the salt, oil and parsley and stir together to make your c-c-c-c-razy gremolata.
- Spoon the gremolata down the centres of your slices of mozzarella.
Additional Information
For vegetarians make sure the mozzarella is made without animal rennet.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For vegetarians make sure the mozzarella is made without animal rennet.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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Show more commentsThis also works really well with a nice creamy burrata. Yummy!!
Again, more garlic. Otherwise, perfection!
What bread to accompany? Ciabatta works for me.
Soooo delicious!! Molto buono.
Cannot wait to try this out, sounds delicious!
I love mozzarella so I'm trying out this recipe today! :)