Smoked Buffalo Mozzarella, Pickled Tomato Seeds, Rocket & Pine Nuts
An elegant plated starter of smoking-gun-smoked buffalo mozzarella torn over dressed tomato seeds, wild rocket, toasted pine nuts and a silky heritage-tomato purée.
Ingredients
| 2 | buffalo mozzarella (Grade A) | |
| 400 g | heritage tomatoes | |
| 75 g | pine nuts | |
| 6 tbsp | 90 ml | extra virgin olive oil |
| 4 | basil leaves (finely chopped) | |
| 4 tbsp | 60 ml | Cabernet Sauvignon vinegar |
| 1 bunch | wild rocket (washed) | |
| — | sea salt | |
| — | Cabernet Sauvignon smoking chips |
Instructions
- Place the mozzarella in an airtight container with a tightly fitting lid. Load the smoking gun chamber with the wood chips.
- Using the hose attachment, aggressively fill the container with smoke, replace the lid and place in the refrigerator for 30 minutes.
- Repeat this smoking process 4–6 times depending on the depth of smoke required.
- In a bowl, whisk together the olive oil, Cabernet Sauvignon vinegar and basil; season to taste.
- In a medium pan, dry-fry the pine nuts until golden brown.
- Cut the heritage tomatoes into quarters, carefully scooping out the seeds and keeping them intact.
- Season the seeds with the dressing and a little salt.
- Liquidise the outer tomato flesh in a blender and pass through a fine sieve; season with salt and sugar to create a lovely purée.
- To serve: gently tear the smoked mozzarella and plate it, adding some rocket leaves, the pickled tomato seeds and the toasted pine nuts. Drizzle with the tomato purée.