Brought to you by Lorea Gourmet
Smooth, creamy mozzarella is trickled with a dressing of anchovies and capers along with a touch of sage and butter for added richness. Serve while still warm with lots of bread for mopping up the luscious juices.
Serves: 4
INGREDIENTS
2 large balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
12 medium vine tomatoes, stem on
2 cups frozen broad beans, blanched and peeled
handful rocket leaves
Dressing
3 tablespoons olive oil
1 tablespoon capers
3 anchovies, chopped finely
12 sage leaves
2 cloves garlic, crushed
2 tablespoons lemon juice
1 teaspoon butter
sea salt and ground pepper
METHOD
Preheat the oven to 200°C.
Place the tomatoes on a roasting tray and roast for about 8 minutes or until the skins have just started to split. Remove from the oven, drizzle with a little olive oil and season with salt and pepper. Set aside.
Dressing: Put the oil, capers, anchovies and sage leaves in a saucepan and cook for 3-4 minutes until the sage has darkened a little and the anchovies have melted into the oil. Stir in the garlic and cook for 1 minute. Remove from the heat and stir in the lemon juice and butter. Taste and if needed, season with salt and pepper.
To serve: Rip each mozzarella in half and place one half on each plate. Add the warm tomatoes then scatter over the broad beans.
Spoon the warm dressing over everything, along with a grind of pepper and a pile of the rocket leaves. Serves 4
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!