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Buffalo Mozzarella with Marinated Beetroot

5 from 6 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Beetroot

  • 10 Capers
  • 4 Currant panicles
  • Sugar
  • Basil

Instructions
 

  • It is said that the most beautiful weekly market in Hamburg is the Ise market in Eppendorf. There is a booth here that I really like. The mozzarella stand. On the other hand, you can forget the mozzarella from the supermarket. There are of course differences in price. I no longer do the job of cooking beetroot myself; although it is still commercially available. The finished and welded balls in the fruit rule are very suitable. Cut the balls into bite-sized pieces. Carefully separate the currants from the panicle. Place the currants in a deep bowl. Beetroot pieces on top. Garnish with a few capers. Place the whole buffalo mozzarella in the middle. Pepper. The green point in the dish are the basil leaves.
  • All recipes are published on Amazon as paperback and e-book under “Christian's Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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