Fried Buffala di Mozzarella & Saffron Flour
Good Morning from Gargano,
How do you fry Buffala di Mozzarella ? What other dishes do you use this water buffalo cheese in or with ? Would love to hear from all of you ...
A favourite recipe of my male twin grandsons, Fillippo and Christophe is Mozzarelline allo Zafferano, which is Fried Buffala di Mozzarella with Saffron Flour ... Saffron grows abundantly in nearby Abruzzi and Molise Provinces ... so, here goes the recipe ...
MOZZARELLINE ALLO ZAFFERANO ...
150 grams of all purpose flour
Buffala di Mozzarella ( 12 rounds or circular ball shaped )
*** Melon scooper or cookie cutters ...
salt and pepper
Saffron threads ( 12 - 15 )
Herbs ( oregano, basil, parsley ) dried
1.) Dilute the saffron threads in 4 teaspoons of warmish to hot water ( simmered water ) with salt in a bowl 20 to 30 mins. The water shall be a reddish burnt sienna color.
2.) 20 to 30 minutes later: add flour, little by little to create a batter, that is not too thick.
3.) The idea is to make cheeseballs from the slab of the Buffala di Mozzarella ... so that you can dredge the cheeseballs, in the flour & saffron mixture; shaking off excess.
4.) then dredge in the herbed bread crumbs, shaking off excess.
5.) sauté the balls, in medium to high EVOO until GOLDEN ...
Serve these as an antipasti or appetiser ...
The kids love them ... I cannot make enough ...
Have a lovely Holiday.