John Myers
Ingredients for 4 servings:
- 1 ball of mozzarella, buffalo, (approx. 250g)
- 2 tsp pesto, wild garlic, alternatively basil, homemade
- 1 tbsp pine nuts, roasted
- 2 slices of thin Manchego cheese, alternatively Pecorino
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
a part of the cheese course to the menu the Brunettis as guests
Remove the mozzarella from the packaging and pat dry with a paper towel. Toast the pine nuts in a dry, nonstick pan without oil until golden brown. Slice the mozzarella horizontally and place on a paper towel to dry. Top the mozzarella slices with a slice of Manchego cheese, spread with the pesto, and sprinkle with pine nuts. Stack all the slices back on top, finishing with a slice of mozzarella. Wrap the resulting ball in cling film and press it down with a saucepan to refrigerate overnight. To serve, cut the cheese into 2×4 cm cubes.
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