MOZZARELLA  mit  ERBSENPÜREE

Mozzarella with Pea Puree

2 balls buffalo mozzarella
150 g peas (deep frozen)
1/2 onion
2 cloves of garlic
2 tbsp. butter
100 ml olive oil
4 tbsp. dried tomatoes
some soup
lemon juice
salt, pepper

 

 

Peel onion and garlic and chop finely. Melt butter in a pan and sauté both. Add peas and douse with some soup. Cover and simmer about 10 minutes. Drain and mash and season with salt, pepper and a little lemon juice. Stir in olive oil keep puree in a cool place. Take 1/2 hour before serving out of the fridge.
Cut mozzarella into quarters, serve with a spoonful of puree and dried tomatoes. Drizzle with olive oil and garnish with basil leaves.

 

      
     
 

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