Since starting my twice-weekly "stage" at Sabrina's Restaurant on Wai'alae, I have been spoiled with an abundance of insanely delicious Italian products, of course one of which is mozzarella di bufala, or buffalo milk mozzarella. Eaten on its own with a sprinkling of cracked pepper and a drizzle of extra-virgin, it's a creamy delight, but layer it between vine-ripened tomatoes and fragrant basil, and you have Cloud 9.
The San Francisco Chronicle has been doing a marvelous "Taster's Choice" column, where a group of notable culinarians and chefs form a panel and do blind tastings of certain products. This week the victim is none other than buffalo mozzarella, and I prod you to seek out this product at R.Field or even Y.Hata. Or keep this list for another couple of years to go searching in Whole Foods!
If you get the chance, try and work with Burrata cheese. It's made like mozzarella but the center of the bocconcini is a soft mozzarella and cream. GOOD stuff.
Posted by: rza | June 13, 2007 at 10:51 PM