BASIL AND GARLIC MARINATED MOZZARELLA SANDWICH WITH TOMATOES

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I have been receiving a lot of really nice emails from readers recently and I would like to excuse myself for not answering but I just don’t have the time to right now. Plus that I don’t have the energy, I would like to be able to answer you with emails as nice as those you send to me but I just sit there and don’t know what to write and the more I try the worse it gets. So here I am, trying to answer you in this way. I really really appreciate that you write to me, it makes me feel very good, it’s not only nice to hear that you like what I do but it’s even better to get to know one more of the anonymous visitors to Lucullian. I hope you don’t feel bad about me answering you in this way but I put a lot of myself into both the creating and photographing the food and what I write here and right now I just feel a bit tired. Well, I actually think it’s the MUST syndrome that has struck me, the more I feel that I have to do something, the less I feel like doing it. Like a teenager somehow, maybe I have already started the descent on the great staircase of life’s different ages but by going backwards so that I’m back to adolescence?! That’s a scary thought I have to say. Anyway, thanks a lot and if you still feel like writing to me, you are very welcome, sooner or later I hope to be cured of the MUST syndrome!

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I bought some small buffalo mozzarellas sometime ago and I let them marinate in a basil and garlic oil overnight to make them even more special. (If you get a really fresh ones, there’s absolutely no need to do this.) Then I made myself a really nice sandwich that I had for lunch! Peter Wells – it was great! and I never forget.

BASIL AND GARLIC MARINATED MOZZARELLA SANDWICH WITH TOMATOES

Small mozzarellas, preferably buffalo
Fresh basil leaves
Garlic
Extra virgin olive oil
Tomatoes
Bread

– Pestle garlic and basil in a mortar until creamy and then you add olive oil.
– Put the mozzarella in a smallish bowl and cover them with the basil oil. Top with more oil until the mozzarella is completely covered. Leave it in the fridge for 24 hours.
– Slice the mozzarella and the tomatoes and put them on the slices of bread and then drizzle he basil oil on top just before serving.

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L