Doctor's Review: Medicine on the Move

August 23, 2017

© Albert Elbilia

Fresh mozzarella with zucchini ribbons.

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Fresh mozzarella with zucchini ribbons

There are waiting lists for the pure-white, buttery burrata that arrives from Puglia in southern Italy every two weeks at Fromagerie Hamel and at Capitole, the market’s Italian emporium. Some customers even lay down a deposit to secure a $30 ball of the fresh mozzarella cheese, chewy on the outside and creamy on the inside. Burrata is inimitable, but fresh local mozzarella, also known as fior di latte, makes a fine substitute with a considerably smaller carbon footprint.

Burrata is served with ribbons of zucchini in a delicate citrus sauce at Little Italy’s Café Via Dante, a few blocks from the market.


2 small zucchinis, ends removed
juice of ½ lemon
zest of 1 orange
salt and freshly ground pepper
8 oz (225 g) burrata or fresh mozzarella cheese
extra-virgin olive oil
1 orange, peeled and segmented


Slice zucchinis lengthwise into the thinnest possible ribbons (a mandoline works well). In a shallow, non-reactive bowl or baking dish, marinate zucchini in lemon juice, orange zest, salt and pepper for at least an hour or until softened.

Arrange the zucchini slices on a serving plate. Cut mozzarella in thick slices and arrange over the zucchini. Pour the marinade over the top. Drizzle with olive oil and garnish with orange segments. Serve with fresh crusty bread. Serves 2.

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