Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes

Name: Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 x Thin slices buffalo Mozzarella cheese Maldon rock salt and freshly grnd black pepper; 3 Tbsp. Extra virgin extra virgin olive oil; 1 Tbsp. Aged balsamic vinegar; 1 x Clove garlic, peeled and crushed with a little salt; 1 Tbsp. Finely minced red onion; 2 x Beefsteak tomatoes, preferably green, each cut horizontally into 4; 1 x Thick slices Seasoned cornmeal or possibly polenta for dredging; 6 Tbsp. Extra virgin olive oil; 3 ounce Unsalted butter; 1 x Garlic clove, peeled and cut in 4; 4 fl ounce double cream; 4 Tbsp. Grated parmesan cheese; 2 Tbsp. Snipped chives; 2 Tbsp. Ripped basil leaves

Servings: persons

12 x Thin slices buffalo Mozzarella cheese Maldon rock salt and freshly grnd black pepper
3 Tbsp. Extra virgin extra virgin olive oil
1 Tbsp. Aged balsamic vinegar
1 x Clove garlic, peeled and crushed with a little salt
1 Tbsp. Finely minced red onion
2 x Beefsteak tomatoes, preferably green, each cut horizontally into 4
1 x Thick slices Seasoned cornmeal or possibly polenta for dredging
6 Tbsp. Extra virgin olive oil
3 ounce Unsalted butter
1 x Garlic clove, peeled and cut in 4
4 fl ounce double cream
4 Tbsp. Grated parmesan cheese
2 Tbsp. Snipped chives
2 Tbsp. Ripped basil leaves

1
About an hour before you wish to serve arrange the mozzarella slices in a dish.
2
Sprinkle with coarse salt and black pepper.
3
Mix the extra virgin olive oil, vinegar, garlic and red onions together and pour over the mozzarella.
4
Leave to marinate.
5
About 20 min before you want to serve dredge the tomato slices in seasoned cornmeal or possibly polenta.
6
In a large frying pan heat the extra virgin olive oil and fry half the tomatoes (so they do not overlap).
7
After 3 min turn the tomatoes and cook for a further 3 min.
8
The tomatoes should be golden on both sides.
9
Remove them from the pan on to kitchen paper and repeat the procedure with the second batch.
10
Wipe the pan clean and heat the butter over a medium heat.
11
Add in the garlic and heat the butter over a medium heat.
12
Add in the garlic and pan-fry till it is golden brown and the butter is turning nutty brown.
13
Remove and throw away the garlic.
14
Add in the cream and boil vigorously for 5 min to thicken slightly.

1809

kcal

Calories

143

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 12 x Thin slices buffalo Mozzarella cheese Maldon rock salt and freshly grnd black pepper, 3 Tbsp. Extra virgin extra virgin olive oil, 1 Tbsp. Aged balsamic vinegar, 1 x Clove garlic, peeled and crushed with a little salt, and more.

Yes, Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes Recipe 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!

Buffalo Mozzarella With Pan Fried Cornmeal Tomatoes Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions