Mozzarella nella mortella
Mozzarella nella mortella is an elegant Cilento preparation that transforms fresh cheese into a delicate, fragrant appetizer. Myrtle leaves, a spontaneous plant of the Mediterranean scrubland, wrap around the mozzarella, imparting a subtle, balsamic aroma. A simple dish that celebrates Cilento's cheesemaking and botanical traditions, ideal served fresh as an opening course.
Preparation
- 1
Gently rinse the myrtle leaves under cold water and pat dry with paper towels.
- 2
Drain the mozzarella well and cut it into 4 regular portions of approximately 100g each.
- 3
Arrange the myrtle leaves on a work surface, slightly overlapping, creating a base for wrapping the cheese.
- 4
Place a portion of mozzarella in the center of the leaves and gently wrap the cheese, using the leaves as you would gift wrap.
- 5
Transfer the mozzarella packages onto a serving plate, with the seams facing downward.
- 6
Drizzle lightly with quality extra virgin olive oil, a pinch of salt, and freshly ground black pepper.
- 7
Let rest in the refrigerator for at least 15 minutes before serving, so the flavors can meld together.
- 8
Serve cold as an appetizer, accompanied by toasted bread or whole grain crackers.
Chef's Tips
Fresh myrtle leaves are essential for this recipe: if unavailable, they can be substituted with bay leaves, though the flavor will be slightly different. Prepare the dish shortly before serving to maintain the mozzarella's ideal freshness.