John Myers
Panzanella with Buffalo Mozzarella and Serrano Ham
The perfect panzanella with buffalo mozzarella and serrano ham recipe with a picture and simple step-by-step instructions.
- 1 Handful Ruccola
- 6 Cherry tomatoes
- 1 Buffalo mozzarella
- 2 Discs Serrano ham
- 1 Shallot, cut into fine rings
- 8 very thin slices Stale baguette
- 2 Garlic cloves
- 2 Sprigs of thyme
- Balsamic vinegar old
- Olive oil
- Salt
- Pepper
- Wash and spin the rocket, remove the stalks and place in a flat salad bowl. Spread the tomatoes in quarters and on top. Now pluck the buffalo mozzarelle into small pieces with your fingers and spread over them as well. Now season with pepper and a little salt and drizzle with olive oil and balsamic vinegar to taste.
- Tear up the Serrano ham and pour it over the salad. Cut the baguette in half and also cut the garlic cloves in half. Heat some olive oil in a pan, add the halved cloves of garlic and the thyme sprigs and fry the baguette slices until crispy and then degrease on kitchen paper.
- Add the baguette slices to the salad, add two tablespoons of the flavored oil from the pan and only now mix everything and let it steep for about 5 minutes and then just enjoy.
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