Mozzarella Margherita
Shared by Stefania P. of Newark, DE
This recepie takes its name from the Queen Margherita of Naples, Italy. A simple and tasteful entree' good to by served as salad at lunch,as appetizer over a cocktail with friends or even as a side dish with meat or grilled fish.
Prep Time:
10- 15 Minutes
Cook Time:
none
Total:
10
Ingredients
- 1 pack 1/4-inch-thick slices fresh Galbani mozzarella cheese ( from one Galbani Fresh Mozzarella 8 oz. ball), cut in 1/4 inch slices
- 1 small firm-ripe California avocado (8 to 10 oz), thinly sliced lengthwise
- 1 lemon, garnish
- 1/4 small Red Onion, thinly sliced lengthwise
- 3 oz. Extra Virgin Olive Oil
- pinch sea salt and pepper
- handful Fresh Cilantro, chopped fine
- dash Fresh Lime Juice
- 1 clove Fresh Garlic, chopped fine
Directions
Mozzarella Margherita Preparation Time: 10 Minutes Easy, no cooking required; ready in minutes, great for a busy schedule. Ingredients: 1 Mozzarella Galbani 1 Avocado 1 Garlic Clove ¼ Red Onions 1 Bunch Cilantro 1Tbsp Lime Juice 1 Lemon use zest (to Garnish) 3oz Extra Virgin Olive Oil Pinch Salt Tsp Sea Salt Pinch White Pepper Preparation Remove the wrap from the Galbani mozzarella; place it in a container with water (room temperature) and a teaspoon of sea salt. After 30 minutes remove your mozzarella and slice it ¼ inch thick and try to cut the slice the same size possible. Once done, cut it again right in the center this way we will create the flowers’ petals. At this stage we can slice the avocado, lengthwise, to create the flower stem and use the round edge of the avocado to create the center of the Margherita. Place the avocado slices in a container and add the lime juice, 1 ounce of the oil, salt, peppers, minced garlic and cilantro. Stir gently with a wooden spoon or (use gloves) to mix it without deforming the avocado texture. Last, we slice the Red onion, very thinly. To garnish, get the lemon and peel it very close to the skin so that we can make the lemons’ zest to design the Margherita flowers’ center. Refrigerate the entrée, if not used within 15 minutes and enjoy our delightful dish with some fresh Italian bread, if possible. Plating After draining the avocado, place it in a stem shape and place the round edge in the center. Place all the mozzarella wedge all around the round avocado edge, creating the flower petals and then, place the thin onion slice and lemon zest to garnish. Buon Appetito by: Chef Stefania Panza
