Name: Imported Bufala Mozzarella - Frozen 125g
Brand: DAL MOLISE
SKU: DAL004
Price: 69.38 ZAR
Availability: InStock

The most celebrated, and anticipated day of Love is around the corner, and almost time to be wishing your sweetheart a Happy Valentine's Day, or if you want to be authentic to origin, you will say "Buon San Valentino".

In Italy, it is also known as "La Festa Degli Innamorati", meaning "The feast of Lovers". One of the simplest and most romantic gestures is spending time preparing a meal for your sweetheart. And as such, our gift to you is a scrumptious 3-course recipe, a gift that keeps on giving.

Fortunately for us Southern Hemisphere dwellers, Valentine's Day falls during the Summer, perfect for outdoor dining. So, whether you are taking to your balcony, porch, garden, or indoors, we'll ensure Summer on your plate with the dishes we have got lined up.

First course is a simple Caprese Salad, consisting of juicy tomatoes, fresh basil leaves, Olitalia Extra Virgin Olive Oil, seasoning, and last but certainly not least, Dal Molise Mozzarella di Bufala, made from the milk of buffalo, which is softer, creamier and more flavouful, making this an essential decadent element to the dish. And, if you're wanting a sweet-tangy contrast, we have included a balsamic reduction as an optional component, as it is not used in a traditional Caprese Salad.

As a main, we have decided to go with a light dish: grilled salmon steaks in a lemon, garlic, and rosemary marinade.

To end with a sweet note, and in keeping with the Summer theme, we have a beautiful treat for the eyes as well as the palate: Grilled peaches with ricotta and honey, topped with edible flowers, crushed biscotti and almonds for taste and texture. You could substitute the ricotta for a vanilla gelato, or mascarpone cheese, if desired.

Buon Appetito!

Ingredients

Caprese Salad

2 packs Dal Molise Mozzarella 100% Latte di Bufala
3 tablespoons honey
½ cup Olitalia Balsamic Vinegar di Modena
4 tablespoons Olitalia Extra Virgin Olive Oil
3 large tomatoes
½ cup fresh basil
Cape Herb & Spice salt grinder, for seasoning
Cape Herb & Spice pepper grinder, for seasoning

Grilled Garlic-Lemon Salmon

2 Salmon steaks
2 tablespoons Olitalia Extra Virgin Olive Oil
1 tablespoons lemon juice
1 glove garlic, grated
1/2 teaspoon rosemary
Cape Herb & Spice salt grinder, for seasoning
Cape Herb & Spice pepper grinder, for seasoning
Chilli flakes (optional)

Grilled Peaches with Ricotta and Honey

2 firm peaches, pitted and halved
1 tablespoon butter, unsalted
3 tablespoons Honey
150g ricotta cheese
1 teaspoon icing sugar
A few almonds, chopped
Biscotti, crushed (optional)
Edible flowers for garnish

Method

Caprese Salad:

Place saucepan on high heat, add the Balsamic vinegar di Modena and honey, and mix well. Bring mixture to a boil, then reduce to medium heat and allow to simmer for a further 5 minutes until desired consistency is reached. Take saucepan off heat, and allow to cool.
Cut tomatoes and mozzarella to desired thickness, and arrange on serving platter, in alternating sequence.
Add the fresh basil leaves, whole or gently torn.
Drizzle the balsamic reduction and olive oil over.
Finally, season with salt and pepper

Grilled Garlic-Lemon Salmon:

In a bowl, whisk together the olive oil, lemon juice, garlic, rosemary. Season with salt and pepper, and mix well.
Add in the salmon steaks, coat well, and place in the fridge for 20 minutes to marinate.
Preheat grill at medium-high heat. Brush with oil before placing the salmon steaks on the grill. Cook for 4-6 minutes per side, or as per desired doneness.
Remove and serve with a vegetable combination of your choice.

Grilled Peaches with Ricotta and Honey:

Preheat grill to medium-high. Brush the peaches with melted butter, and place cut-side down on grill. Leave for 4-5 minutes, turn peaches over, and let grill for another 2-3 minutes.
Remove from grill, and allow to cool on a plate
In a bowl, mix ricotta and icing sugar well
Spread ricotta mixture on serving plates, as appeals to you. Place the grilled peaches over the ricotta, drizzle with honey, and sprinkle over the chopped nuts and crushed biscotti.
Garnish with edible flowers