Ingredients
- fresh buffalo mozzarella (or fresh cow's milk mozzarella)
- 30 cloves garlic
- 1/2 litre of milk
- 100g well-drained anchovies
- 80g crushed walnuts
- 2 cups of extra virgin olive oil
- rocket leaves
- fresh broad beans
Method
Take the fresh buffalo mozzarella (or fresh cow's milk mozzarella) from the refrigerator and remove from its water. Leave on a plate, covered, for 30 minutes at room temperature before use. Cut each 125g ball into two portions.
To make the dressing
Peel 30 garlic cloves and simmer them gently in 1/2 litre of milk until they're soft, making sure not to boil. Drain the milk and crush the garlic with a fork to create a rough paste. Place in a saucepan and add 100g well-drained anchovies, 80g crushed walnuts and 2 cups extra virgin olive oil. Cook on a very low heat, stirring regularly, until the anchovies have melted.
To serve
Place each half ball of mozzarella on individual plates with some rocket leaves and blanched broad beans, spoon some of the dressing over and serve.
