MOZZARELLA WITH CAPERS, CHILIES AND OREGANO or MOZZARELLA CON CAPPERI, PEPERONCINO E ORIGANO

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A good mozzarella can be heaven I think. My favourite type is mozzarella di bufala which is made with the milk from buffaloes but a really good cow’s milk mozzarella, mozzarella di fiordilatte, can be divine as well. I recently bought some fiordilatte that was great, if you look at the photo you can see how it divides into layers which shows how they are made, using the technique of pasta filata, stretching and kneading the paste of the cheese so that the consistency becomes very delicate. So when I needed a break from the gardening and other chores this weekend, I couldn’t resist making some of these little amuse bouche to regenerate some energy.

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MOZZARELLA WITH CAPERS, CHILIES AND OREGANO or MOZZARELLA CON CAPPERI, PEPERONCINO E ORIGANO

Some very good mozzarella cheese
Capers
Fresh chilies
Fresh oregano
Olive oil
Bread

– Cut slices of the bread.
– Cut the mozzarella into thin staves or cubes and put these on the bread.
– Chop capers, chilies and oregano finely and mix it with some good olive oil.
– Spoon some of the caper mix on top of the mozzarella and serve!

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L