Bufala Mozzerella with Alici di Menaica Recipe

Name: Bufala Mozzerella with Alici di Menaica
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Italian parsley leaves, chopped; 2/3 cup extra-virgin olive oil; 3 cloves garlic, grated; Grated zest of 1 lemon; 1 tablespoon fresh lemon juice, more if needed; Salt and freshly ground black pepper; 2 eggs; 3 cups mizuna or rucola; 1 Meyer lemon, sliced paper thin; 6 to 8 ounces bufala mozzarella, sliced; 12 salt-packed anchovies, rinsed well and backbone removed

Servings: persons

1 cup Italian parsley leaves, chopped
2/3 cup extra-virgin olive oil
3 cloves garlic, grated
Grated zest of 1 lemon
1 tablespoon fresh lemon juice, more if needed
Salt and freshly ground black pepper
2 eggs
3 cups mizuna or rucola
1 Meyer lemon, sliced paper thin
6 to 8 ounces bufala mozzarella, sliced
12 salt-packed anchovies, rinsed well and backbone removed

1
In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice.
2
Season to taste with salt, freshly ground black pepper, and more lemon juice.
3
To make the salad:
4
Put the eggs in a medium saucepan with enough water to cover.
5
Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes.
6
Immediately plunge them into a large bowl of ice water to chill.
7
Peel the eggs and cut them in half.
8
Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten.
9
To serve, arrange three lemon slices in a clover-shape on a plate.
10
Top with 1 ounce of the mozzarella.
11
Drape 1 or 2 anchovy halves, depending on their size, over the cheese.
12
Place a small handful of mizuna over the cheese and anchovy.
13
Grate a small amount of egg over the top of the greens.
14
Finish with a drizzle of the vinaigrette.
15
The remaining vinaigrette will keep in the refrigerator for 3 to 4 days.
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
17
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

878

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Italian parsley leaves, chopped, 2/3 cup extra-virgin olive oil, 3 cloves garlic, grated, Grated zest of 1 lemon, and more.

Yes, Bufala Mozzerella with Alici di Menaica falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bufala Mozzerella with Alici di Menaica

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions