Mozarella in Kataifi with pickled grapes, tomatoes, basil and pomegranate dressing
Yield: good for a cheese plate or side
Prep time: 15 mins
Total time: 20 mins
Bring pastry to room temp before commencing
Ingredients
Buffalo Mozzarella or Burrata | 1 or 2 200g balls
Kataifi pastry | ½ packet – 180g
Egg | 1 large
Extra Virgin Olive Oil for shallow frying + dressing
Salt
2 cups of pickled grapes
8 cherry tomatoes halved
¼ bunch basil leaves torn
Dressing
3 tablespoons of Olive oil
2 tablespoons pomegranate molasses
1 tablespoon of pickled grape brine or red wine vinegar
Salt and pepper
Directions
When working with Kataifi pastry, it’s really important not to let it get dry out, when you remove the pastry from the pack to bring it to room temperature make sure you cover the pastry with either a damp tea towel or damp absorbent paper.
In a bowl add pickled grapes, cherry tomatoes and torn basil, coat with dressing and set aside.
Pat dry the mozzarella with paper towel, in a bowl gently whisk the egg and using a pastry brush, coat the mozzarella with egg, season with salt and pepper.
On a tray or platter, spread out the kaitifi pastry so that it is a single layer, roll the cheese in the kataifi, try to coat the mozzarella so that there is only one starting point, one seam - you need to ensure that the entire ball is well covered. Repeat with the second ball.
In a small high sided frypan or saucepan, heat the olive oil over a medium heat until it is approximately 160/170 degrees place the kataifi covered mozzarella ball seem side down, gently roll it around to retain the shape of the ball whilst it cooks and becomes crisp and golden - take your time to let the it brown evenly, you can baste the ball with the oil as you go. This should take about 5 minutes.
Remove from pan, drain on absorbent paper and season with salt and pepper. Serve with pickled grapes, tomatoes and basil on the side.
This makes a gorgeous side or cheese plate feature, you could also serve with the pickled grapes that have been chargrilled.
