I WAS recently sent some delicious local water buffalo mozzarella and some of the meat which was also sensational (recipe to follow).
Jon Thorpe has a farm near Yeovil and I really just used some vegetables and onions I had in my fridge and dressed it with oregano from the garden and some homemade balsamic vinegar that I’ve been experimenting with.
You can serve it with a salad even or beetroot, up to you.
4 water buffalo mozzarella at room temperature
2 medium sized red or white onions
2 medium carrots, peeled and cut into rough chunks
1 sweet potato, peeled and cut into rough chunks
Sea salt and freshly ground black pepper
1 tbls balsamic vinegar
2-3 tbls olive oil
A few sprigs of oregano
Pre heat the oven to 220º/Gas mark 7.
Wrap the onions in foil with the skins on and bake for about an hour in the oven. Put the carrots and sweet potato in an oven proof pan, season and spoon over a little olive oil.
Roast for about 30 minutes or so, turning them as they are cooking until tender. Cover them if they are getting to brown.
To serve, remove the skins from the onions and cut them onto 6-8 pieces then mix with the vegetables and arrange on serving plates. Tear the mozzarella in half and place on the vegetables then dress with the balsamic and olive oil and scatter over the oregano.