Mozzarella with crazy Gremolata...adulterated from Nigella Lawson
Nigella says ” 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.” yum. I could not have said it better myself.
You need for 6 as part of a starter or to serve 30 models.
2 balls buffalo mozzarella
1 long red chilli, deseeded and finely chopped
6 black olives, finely chopped
Zest of 1 unwaxed lemon
1/2 clove garlic, crushed
1/2 teaspoon Maldon salt or 1/4 teaspoon table salt
3 x 15ml tablespoons extra virgin olive oil
2 x 15ml tablespoons fresh parsley, finely chopped
- Slip into your new Chloe snakeskin dress.
- Climb into your new Louboutins. Smile.
- Pour a big glass of French champagne. It’s finally summer.
- Chop up the chilli in tiny pieces. Think of George Clooney’s stupid new girlfriend as you do.
- Crush up some garlic as small as Kim Kardashian’s brain. Yes, that small.
- Chop up the olives the size of Vicky B’s diamond ring. Yes that big.
- Zest the lemon or two.
- Chop up the parsley very finely : I’m talking 300 thread count.
- In a bowl toss in mix the chopped chilli with the chopped olives, lemon zest and crushed garlic.
- Throw in the salt, oil and parsley and stir together to make your c-c-c-c-razy gremolata.
- Slice the chunks of mozzarella into about 5mm-thick rounds: think Tory Burch buckles.
- Arrange chicly on a plate.
- Spoon the gremolata down the centre of your slices of mozzarella.
- Serve with crunchy bread and a chilled white wine.
- Divine!
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These are so nice and pretty simple to make. Doncha just love Nigella? She takes simple everyday food to a whole new level.