Potpourri - Raw Mozzerella with Olive Oil and Sea Salt
This is my second "Potpurri" post. Once again, I have something non-desserty that I just HAVE to share.
Last week I went to Torrisi, a small "hard to get in to" Italian restaurant that's received tons of good reviews. Everything was delicious and the service was remarkable. It IS a really small restaraunt, thus it being hard to get a spot (seeing it sits about 28 people at a time.)
If you dine there, you only get to choose your entree from about three options. Everything else it what they decide to serve that day. I was very happy just sitting back and allowing food to keep flowing in. We had 4 appetizers! The one that hit the spot for me was Torrisi's home made mozzerella with olive oil. Saint's alive, it was heavenly.
Torrisi isn't the first place to serve mozzerella like this, but it's the first time I had it served in this plain and lovely way.
The next day I bought some raw mozzerella and humbly attempted to mimic the wonderful appetizer. It was delicious once again! This is so easy to put together and will please the palate of any dinner guest.
Cut the mozzarella to finger food size. Drizzle a smalla mount of olive oil over the mozzerella. Add sea salt to liking. Enjoy!
Originally from Texas, I've lived in NYC since 2005 and have been "making it work" in my small kitchen since 2008. My life in NYC consists of juggling a full time job, singing in small opera companies, running races, and baking desserts.
All in all:
I like cookies, therefore I am.