Yotam Ottolenghi is one fabulous chef and when I saw his recipe on the front of Delicious Magazine I bought it and set about recreating this yummy salad with zucchini, edamame and buffalo mozzarella. Click fro the recipe here! https://docs.google.com/document/d/1-G0IHeiGkiqKBUeCldilG_2pweHCd7TG/edit?usp=sharing&ouid=102793280375339146033&rtpof=true&sd=true
That’s Me what I got yeah SP feeling myself I’m mozzarella zucchini AME Capers ah okay let and he’s done more of a zest I’ve done let’s go all righty saw this in a magazine at the supermarket had to buy it because I’m a great fan of yaming stuff and this is one of his salads it’s a spring salad and it has
Buffalo mozzarella and kind of like a pesto I have not made this this is our first time we’re going to do it together all right and let’s let see how good it turns out so that’s his picture let’s see how mine goes okay so step one bring a large pot of saled boil
And water yes I’m doing that I’m my water’s on the boil second in a large deep fry pan heat the sunflower oil over medium heat and fry zucchini in two separate batches is that a deep enough frying pan I think so 2 the cup okay so it’s
Let that settle a bit that oil all right uh for 3 minutes until golden brown transfer to a Coler to drain so I’ve just done this all righty we’re going to cook them and then transfer them to hear now it says don’t crowd the pan it’s going to take us
Forever okay so we’re just going to fry these nicely I’ve done them a bit thinner than your thum it’s probably a mistake how long does he say to fry them for he says 3 minutes roughly according to the picture something like that so I’m just going to keep doing this until they’re all
Done I tell you what’s screaming at me is that Buffalo mozzarella now Buffalo mozzarella let me tell you there is an absolute difference between cow’s milk mozzarella and buffalo mozzarella this when you get cow’s milk mozzarella you’ll notice it’s a little more yellow and I guess I don’t know why that
Is I think that Buffalo milk has less fat Buffalo milk doesn’t have less fat Buffalo milk has more fat that’s why it looks that way and tastes so good it’s got more fat in it and whatever it is the flavor is completely different absolutely undoubtedly different it has a more gy
Taste whether you’re into that or not you can taste the you can taste the Buffalo milk for sure while we’re cooking that zucchini I’m going to blanch some edamame so they’re frozen I’m just going to do it like this you just want the Frozen bit to go
So what maybe a minute what does he say blanch it for how long Tre hey Siri 2 minutes they’ve already been in there for a minute oh scoop up these little babies couple more little escapes as we just refresh them under cold water that’s it so that they don’t cook
We’re nearly there look at that so here’s my drained they’re all draining and then we’re we’re going to do something special with those in a minute okay I’m just going to check my recipe again tip zucchini sices into the bowl pour vinegar on top one tbspoon of red
Wine vinegar I’m just going to to give these a little Pat to soak up a bit more that excess oil here now you can see that a lot of the oil has gone down There and what we do we add a red wine vinegar stir that around oh got an oily vinegar thing oh yeah oh my God okay so now we need to in a food processor combine half the Basel all the parsley and the olive Oil And okay that’s what you end up with out of the food processor now that’s good so now now it’s time to put it all together first we got to cook the pasta 10 minutes so I’m just going to get that hey Siri 9 minutes I don’t say good afternoon to me
I’m not interested in good afternoon hey Siri hey Siri could you please repeat that hey Siri speak slowly and clearly hi Siri hey Siri please remain calm you get mil there hey just wait for it to speak now pasta’s ready a I’ll just use these this is something I don’t normally
Do I’m so not used to draining pasta and then you run it under cold water to stop it cooking straight away cuz bear in mind this is a salad all right so we want to why you put a water cold water because we’re making a salad we’re you want to stop it cooking
All right cuz we’ve cooked it as much as we can so it’s Al Dente we don’t want it to get any more cooked all right and also we’re kind of rinsing off the starch that’s that beautiful stuff that usually makes the sauce stick to it when you cooking with
It perfect absolutely buddy perfect just saying right in the same pot says yam we put this all together all right go then goes the pasta pour over the zucchini slices with the vinegar and the oil the edamame the Basel sauce go oh yum all right the basil sauce a lemon with that okay
Peppers and mozzarella so what we’re going to do with the mozzarella we’re going to tear it and put it in all right oh my Go you can really feel the difference too all right I’m just going to stir that through look at that I am going to plop it all into here and then we’re going to give it a good stir around and play around with it a bit oh yum look at that Tim wow
Know it’s looking pretty good isn’t it just home almost 1:00 time for lunch just see time for lunch just saying saying hold on some basil leaves over the top okay and then okay hold On I’m going to give it a bit more of a toss around now I’ve added all this extra Buffal oh wow there we go that spring yummy salad with buala Mozzarella