Friday 2 August
When we ran the oven for the
chicken and corn last Sunday, we also wrapped three big beets in tinfoil and
threw them on a lower rack in there. With
an 8-oz. ball of fresh Belgioioso mozzarella, we could make two dinner-size
beet caprese summer salads, drizzled with oil and white balsamic.
And to top them off (literally),
we fried up some zephyr blossoms, stuffed with the same mozzarella; and since
there were some slices of cheese left over, we wrapped a couple around a strip
of French white anchovies.
Traditional things made with
non-traditional ingredients give a nice spin on the classics.
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