Yesterday, Lazy Person (LP), my short-order cookin’ alter ego, went shopping for some freshly-made pasta (more on that in a future post), but came home instead with a small, round mozzarella di buffala affumicata (smoked buffalo milk mozzarella) tucked inside the grocery tote.
Okay, he didn’t follow the shopping “script,” but what the hey. He brought home a RARE find.
DOP labeled (Denominazione Origine e Controllato – Controlled Origin of Denomination), guaranteeing the highest quality, this little suntanned roly-poly came straight from the Mecca of Italian mozzarella di bufala — the Campania region around Naples, Italy — and smoked to boot.
Tan-‘n’-white, oval and semi-soft, this mozzarella turned out to be the perfect foil for one of my homemade pesto-based flatbread pizzas.
Cooked inside a gas oven, the pie leaped up a full notch on the “goodness” meter as the smokey flavor of that gooey ball of buffalo milk-turned-cheese just enhanced everything else on the pie: pesto Genovese, bell peppers and toasted black olives.
Sorry. The plate was wiped clean. All that’s left are these photos, sans a good whiff of that smokin’ pie.
©The Palladian Traveler | ©Tom Palladio Images