Mozzarella!

Mozzeralla is sliceable semi soft cheese originating in Italy. Made from cows, water buffalo, sheep and goat cheese. The most popular and favoured is Buffalo because of its more succulent and lacy texture best eaten fresh!

Eating mozzeralla is not difficult, sliced raw over fresh tomatoes with a touch of salt, pizzas, salads, stuffed into meats and wrapped with vine leaves and BBQ'd

One thing I like do with mozzeralla is match it with something naturally salty like Parma ham. This recipe is so amazing as you have the saltiness of the parma ham, acid from the tomatoes and sticky sweetness of the balsamic syrup! Not to mention the gooey hot mozzarella.

When your shopping for fresh Buffalo mozzeralla, we are so lucky to have two awesome NZ made options in Clevedon and Whangaripo.

Clevedon buffalo mozzarella balls (serves 4)

2 pottles Clevedon buffalo mozzarella (each pottle contains 1 x 120g ball)

10-12 small vine ripened tomatoes

8 slices Parma ham

2 Tbsp olive oil

flaky salt

freshly ground black pepper

1 ciabatta loaf, thinly sliced

200g wild baby rocket to serve

Preheat oven to 180*C. Brush the tomatoes and ciabatta slices with olive oil and season both with salt and pepper. Roast in the hot oven for 5-10 minutes.

Cut each ball of mozzarella into quarters. Wrap each piece in a slice of Parma ham and brush with olive oil. Heat a heavy frying pan or BBQ, cook the balls until the ham begins to crisp up.

Serve the mozzarella with the ciabatta and rocket, and drizzle with balsamic syrup.

Balsamic syrup

150ml Balsamic vinegar

4 Tbsp brown sugar

In a small saucepan, reduce the two ingredients over a medium heat until sticky.