445341 Thu Sep 27 02:42:53 -0700 2007 10 31 Home Cooking 0 2980918 I've splurged on a lovely ball of mozzarella di bufala. Problem is, it's still early spring here in the Southern Hemisphere, so there are no tomatoes worthy of it. So... suggestions for how to eat it without tomatoes? Other than directly out of the packet with my fingers??? I'd prefer to eat it uncooked, or barely melted, as I adore the feathery, stretchy texture of it uncooked. Thanks! Thu Sep 27 02:42:53 -0700 2007 10431 Gooseberry 1 2980947 Hey, Goosebery! I saw tomatoes in Arusha, Tanzania the other day. Actually, how about a touch of olive oil, some chopped young spring onion, and balsamic and a good SA wine? Are there any cucumbers around? Thu Sep 27 03:51:16 -0700 2007 2980918 36661 Sam Fujisaka 2 2985029 Hi Sam. Tanzania, hmm? You lucky thing, you. I'm pretty sure the weather there is a bit more receptive this time of year to tomatoes - my tomato seedlings are months away from harvest. Cukes I can do. And the SA wine, certainly. Fri Sep 28 07:15:48 -0700 2007 2980947 10431 Gooseberry 1 2980958 Cut into larger bite sized pieces, wrap w/ prosciutto, bake. Drizzle w/ balsamic vinegar. Melts in your mouth. Thu Sep 27 04:17:21 -0700 2007 2980918 39874 chowser 1 2981809 In Caserta, we ate mozzarella di bufala with strawberry preserves. It was transcendental! Thu Sep 27 09:04:29 -0700 2007 2980918 10926 mnosyne 2 2982319 Hi mnosyne. Was it just dipped in the preserves, or layered on bread? I've heard of a Sicilian dessert which involves deep frying it and dusting with confectioner's sugar. I'm fascinated, but not willing to risk my mozzarella on such a risky (and deadly) application. Thu Sep 27 10:51:15 -0700 2007 2981809 10431 Gooseberry 3 2987444 Dipped in, or spooned on the mozzarella. Fri Sep 28 18:51:21 -0700 2007 2982319 10926 mnosyne 1 2982483 Do you have basil? Without the tomatoes, it won't be quite the same, but how about a toasted bread (bruschetta style) with garlic and basil? If you really wanted tomatoes with it, would it be too wacky to make a sauce from good preserved tomatoes and add to the above? Thu Sep 27 11:21:17 -0700 2007 2980918 122457 willownt 1 2983023 if you ask me, if the mozzarella is really good and fresh, you don't need anything but salt, pepper, olive oil and maybe a bit of balsamic. baking it, wrapping it in anything, putting it on bread...i'd rather just have the cheese. you can certainly throw some chopped basil on there...but if it's great fresh cheese i doubt you'll hear anyone asking "where are the tomatoes?" Thu Sep 27 13:06:41 -0700 2007 2980918 52118 etowernyc 2 2984045 I certainly doubt I'd miss the tomatoes; but I wasn't aware the cheese was going to be shared? ha. Do eat it up quickly. It doesn't stay fresh for long at all. Thu Sep 27 17:59:07 -0700 2007 2983023 122457 willownt 1 2991850 In the end I settled for ripping it into pieces, and dousing with my favourite olive oil, S&P. Although yesterday my sister showed up with a gift of another ball of mozzarella! So I'll try some of the other suggestions here. Thank you for all your input. Mon Oct 01 02:44:05 -0700 2007 2980918 10431 Gooseberry