Buffalo Mozzarella With Broad Beans and Chopped Lemon Sauce  Add/Read Comments

Buffalo Mozzarella With Broad Beans and Chopped Lemon Sauce.

This supplied by Australian chef Jared Ingersoll and listed as part of 'Easy Sharing Plates'. I just halved the quantities for a lunch time dish for one. Quantities as printed designed to serve four.

For the Lemon Sauce:

• 4 lemons


• a pinch of salt


• 2 cloves of garlic crushed


• a pinch of chilli flakes


• 6 anchovy fillets coarsely chopped


• 300ml extra virgin olive oil

For the Beans

• 350g podded or 1kg fresh broad beans (I used baby ones, frozen and didn't depod as too fiddly)

To Serve:

• 4 large balls mozzarella cheese


• 1/2 bunch basil


• drizzle of extra virgin olive oil


• salt and pepper

First make the sauce by cutting lemons into quarters, removing pips and reserving flesh. Slice skins including pith into strips and place in cold water. Add a pinch of salt and bring to the boil. Drain and remove moisture on a tea-towel. This process removes some of the bitterness but some remains to add a great edge to the sauce, or rather to the strips of lemon when you bite into them.

Return the strips to a saucepan with the garlic, chilli flakes, anchovies and oil. (I might try it with a little sliced chilli next time to add a 'fresher' bite). the anchovies should dissolve into the lemon and olive oil to provide a smidgen of background flavour.

Slowly heat to a gentle simmer. Add the lemon flesh, coarsely chopped and reheat. Leave to cool.

To serve - Heat beans to desired tenderness. Put on a plate and tear mozzarella into pieces. Place on top of beans. Top with torn basil and a drizzle of lemon sauce. Add a little olive oil if desired and plenty of freshly grounded pepper. Accompanied with some bread this made for a nice lunch; very spring like and fresh.