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!
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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I have become the a bad blogger because I either forget or I don't have the time to answer your comments but that does not mean that I don't read or appreciate them, quite the opposite really. The generosity that shines through what you write and the fact that you take the time to comment on my posts makes my blogging worthwhile so Thank You for what you do for me and please keep on commenting!