Up on the couch: buffalo mozzarella with glazed prunes and cedar nuts
So, we're stepping into the red wine phase with huge steps of the year. Are they all ready? With a slight regret we wave to the iced glasses of rosé behind, which stood us so beautifully fogged on balmy summer nights to the side. Then we turn around determined and rummage joyfully the favorite wool blanket from the winter box. A frolic, her couch, the woolen kilt and deep red sparkling wine in bulbous glasses - who was this summer again? I have to increase the supply of candles. Definitely.
For those first cuddly autumn evenings, I recommend a small dinner that combines the warm and dark aromas of the cold season with the freshest touches: in a balsamic reduction, glazed plums and crisp cedar nuts (my Rediscovery!) Settle on snow-white buffalo mozzarella. Depending on your taste, this delicate ratio is sealed with mint or basil. Finished in a few minutes in a matter of minutes.
And this is how it works for 1 serving:Put 150 ml balsamic vinegar in a small saucepan or pan and bring to a boil. Simmer on low heat for about 10 minutes and stir occasionally until the vinegar thickened syrupy. Halve 4 ripe plums , trigger the stone and then divide into quarters. Add to the balsamic reduction and leave to rest for 3 minutes. Take 1 buffalo mozzarella out of the pack, drain and tear to pieces (this tastes much better than sliced mozzarella! ). Put the buffalo mozzarella on a plate and spread the drained plums on it. Season with salt and coarse pepper and spread 2 tablespoons of cedar nuts on top. Sprinkle with a few papers mint or basil and sprinkle with some of the balsamic reduction.
Tip: Who does not Buffalo mozzarella gets used to just plain mozzarella from cow's milk. The cedar nuts can also be replaced by pine nuts. Leftover balsamic reduction is great in sauces or on a salad.
Boldly add 1/2 teaspoon cocoa to the simmering balsamic.
GourmetGuerilla - buffalo mozzarella with glazed prunes and cedar nuts