Fancy sounding yet very quick to make, this beautiful mozzarella di buffala with raspberry sauce, crispy sage, almonds and radishes is the ‘cook to impress’ kind of dish. Really delicious and ready in 20 minutes.
Plating and pairing
Two weeks ago my Mum came to visit. Yes, in the past couple of weekends I’ve constantly had guests over. And next week I’m off on holidays. Busy as a bee, and finding it quite difficult to catch up on all the recipes that are currently in the queue, that is. However, this one couldn’t wait much longer. And there are two reasons why I am particularly proud of this recipe: it’s my most beautiful plating so far (sorry for bragging, but I do love the looks of that plate) and, even though fancy sounding, it’s suuuuper quick and easy. And when I say quick and easy, I am talking to those of you who don’t find such a great pleasure in cooking but who still like to eat tasty, healthy and fresh food.
I have to admit that I got my inspiration of ingredients from a dish that was in the menu at The Atelier in Edinburgh. I did not, however, taste that dish, so this is my very own interpretation of the ingredients. And of course, with some small changes and additions of my own. This dish not only has nice flavours, but the textures are nice and balanced. There’s something soft, there’s something refreshing, there’s something sour, there’s something sweet and there’s something crunchy.
Followed by paparazzi, or how my Mum documented my cooking
I don’t often show you any behind the scenes because I’m usually cooking alone. But this time, my Mum saw me in action, she got overexcited because I was cooking something very new and different, and, anyway, she takes a loooot of pictures all the time. I haven’t yet counted all the pictures, but what you’re seeing below is just a fraction.
She followed me to my little studio where I was photographing some beautiful radishes we had bought from Leith Farmer’s Market. She even photographed me building the recipe and planning the plating. So here it is, a good sneak peek at what’s going on behind these final, edited photos of food that I am always posting with new recipes. With prosecco!
- 3 mozzarella di buffala balls
- 1 1/2 cups of frozen raspberries
- 2 tbsp sundried tomatoes, finely chopped
- 1 tbsp port wine
- 2 tbsp sugar
- 1 tbsp sumac
- 12 large sage leaves
- 1 tbsp olive oil
- 1/2 cup of almonds, slightly crushed
- 2-3 radishes of your preference, thinly sliced
- a handful of nasturtium leaves (or a couple of spicy arugula leaves)
- safflower to decorate (optional)
- 6 whole raspberries to decorate (can be frozen)
- 3 tsp olive oil to drizzle on top
- The only things that need cooking are the raspberry sauce and the crispy sage. In order to prepare the sauce, add, to a small sauce pan, the raspberries, sun dried tomatoes, sugar, port wine and a bit of salt.
- Bring to boil, then simmer for 5-6 minutes.
- In another small saucepan, heat the olive oil and fry the sage leaves. Make sure they don’t start getting brown, or else they will taste bitter. You should fry them for about a minute.
- Place the sage leaves on a kitchen towel.
- Start plating the radish sliced, the mozzarella balls, then add the raspberry – sun dried tomato sauce.
- Sprinkle with crispy sage, crushed almonds, sumac and safflower and drizzle a bit of olive oil on top.