Though I am not a free woman (still held captive by my cookbook), I tought I would share this quick delicious recipe with you.
Cherries arrived at the market a couple of weeks ago. They started pale and tart then with each market visit they got darker and sweeter and are now perfect.
Last Thursday Andrea, who sells the most amazing organic buffalo mozzarella, gave us a taste of an unusual combination of flavors that just worked.
So here is the recipe:
MOZZARELLA DI BUFALA WITH CHERRIES AND PISTACHIO PESTO
1 lb buffalo mozzarella
10 leaves of basil
1/2 cup pistachio nuts
1/4 cup olive oil
1 cup sweet cherries
salt to taste
Make the pistachio pesto by simply chopping the nuts in a food processor, then add olive oil and basil and blend until smooth. Add olive oil if necessary and a pinch of salt. Do not add parmesan to the pesto, it completely overpowers the tangy creamy flavor of the mozzarella. In Sicily they dress pasta with the same pistachio pesto so make extra and use it the next day.
Cut the mozzarella into slices, cut the cherries in half and voila, assemble, drizzle with good olive oil, some fresh pepper and “mangia”.
Lots of kisses to all,
* Don’t you just love François’ hands holding the cherries? He is such a good sport.