Imagine soft, creamy, melting buffalo mozzarella surrounded by a pool of sweet tomato and basil sauce. Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow’s milk.
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If buffalo mozzarella is unavailable, try using fresh cow’s milk mozzarella. If the mozzarella you purchase are larger than 3 oz. each, cut them to size.
I made this with a large can of San Marzano tomatoes and one fresh tomato. I used 6 cloves of garlic, and left them in after sauteeing. Aside from that, I followed the recipe precisely. The cheese did water down the sauce quite a bit when it melted, so there was some thin sauce on the plate along with the nice thick sauce (next time, I'll spoon out the watery bits before serving...). I brushed some crusty bread with a little garlic oil from the pan, and then topped it with a little shredded Pecorino, herbs, and S&P, then broiled it for garlic bread. A really lovely dinner! Will definitely make this again.
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