Ingredients:
1 onions, finely chopped
2 garlic cloves, minced
3 -4 tablespoons olive oil, good quality
1 (14 ounce) cans chopped tomatoes
6 tablespoons orange juice
2 -3 tablespoons white wine vinegar
salt, to taste
pepper, to taste
3/4 cup fresh basil ( 1 bundle)
1 tablespoon ground almonds
4 -5 tablespoons olive oil, extra virgin
1 tablespoon white wine vinegar
9 ounces plain full fat yoghurt
1 tablespoon olive oil, good quality
2 -3 tablespoons lemon juice
Tabasco sauce, to taste
sugar, to taste
1 lb fresh mozzarella cheese, preferably buffalo mozzarella
Directions:
For the Tomato Marinade: Heat 3-4 tbsp oil and sweat the onions and garlic until golden but not brown. Add orange juice, tomatoes and 2-3 tbsp of vinegar.
Simmer for approx 10 minutes and season to taste with salt and pepper.
Allow to cool.
For the Basil Marinade: Trim the basil and discard any stalks.
Puree the basil, almonds, 4-5 tbsp olive oil and 1 tbsp vinegar in a blender.
Season to taste with salt and pepper.
For the Yoghurt Marinade: Whisk the yoghurt together with 1tbsp olive oil, lemon juice and a couple of dashes of tabasco (to taste). Season with salt and a pinch of sugar to taste.
To finish: Divide the mozzarella into three bowls, and cover with a different marinade each.
Chill for thirty minutes.
Servings: 4
Time preparation: 20 min.
Time total: 20 min.