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 Originally made in Southern Italy, buffalo mozzarella today is also made in the United States, often from a combination of water buffalo and cow’s milk.
This recipe is excerpted from Wine Country Cooking.
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.
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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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