Another supper or lunch dish from last months Observer Food Monthly. This perhaps a little more involved than yesterdays Savoy Cabbage dish
in that you have to make the lemon sauce; but not at all difficult.
If I wasn’t giving the liver a few days rest, a crisp, light, lemony Italian white wine would have been my choice of vino. Something zesty from one of those ‘unknown’ grapes Italy has in abundance; a wine to mirror the fresh, zingy flavours.
Buffalo Mozzarella With Broad Beans and Chopped Lemon Sauce
Fresh and packed full of flavour combinations
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)
- 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.
Copyright Andrew Barrow from SpittoonExtra
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