Bufala Mozzerella with Alici di Menaica

Name: Bufala Mozzerella with Alici di Menaica
Prep time: 37 min
Cook time: 37 min
Total time: 37 min
Yield: 6
Cuisine: Global
Ingredients: 2 eggs; 3 cloves garlic, grated; 1 Tbsp fresh lemon juice, more if needed; 1 Grated zest of lemon; 1 Meyer lemon, sliced paper thin; 710 milliliters mizuna or rucola; 170 grams bufala mozzarella, sliced; 158 milliliters extra-virgin olive oil; 237 milliliters Italian parsley leaves, chopped; 6 servings Salt and freshly ground black pepper; 12 salt-packed anchovies, rinsed well and backbone removed

If you have roughly 37 minutes to spend in the kitchen, Bufala Mozzerella with Alici di Menaica might be a great gluten free, primal, pescatarian, and דל פחמימות, recipe to try. For $2.78 per serving, you get a side dish that serves 6. One serving contains 157 calories, 9g of protein, and 12g of fat. If you have olive oil, garlic, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

In a bowl, whisk together the parsley, olive oil, garlic, lemon zest, and lemon juice. Season to taste with salt, freshly ground black pepper, and more lemon juice.

Ingredients you will need

Ground Black Pepper

Lemon Juice

Lemon Zest

Olive Oil

Parsley

Garlic

Salt

Equipment you will use

Whisk

Bowl

Put the eggs in a medium saucepan with enough water to cover. Bring to a boil over high heat and then turn down to a low simmer and cook for 7 minutes. Immediately plunge them into a large bowl of ice water to chill. Peel the eggs and cut them in half.

Ingredients you will need

Water

Egg

Equipment you will use

Sauce Pan

Bowl

Toss the mizuna or rucola in just enough of the parsley vinaigrette to moisten.

Ingredients you will need

Vinaigrette

Parsley

Mizuna

To serve, arrange three lemon slices in a clover-shape on a plate. Top with 1 ounce of the mozzarella. Drape 1 or 2 anchovy halves, depending on their size, over the cheese.

Ingredients you will need

Mozzarella

Anchovies

Cheese

Lemon

Place a small handful of mizuna over the cheese and anchovy. Grate a small amount of egg over the top of the greens. Finish with a drizzle of the vinaigrette. The remaining vinaigrette will keep in the refrigerator for 3 to 4 days.

Ingredients you will need

Vinaigrette

Anchovies

Cheese

Greens

Mizuna

Egg

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.