Heini Lanthaler’s Nectarine, Buffalo Mozzarella, Anchovy & Candied Lemon

Recipe by: Darina Allen

Heini from Meran in Italy created this delicious summery starter – it got a rave review

Heini Lanthaler’s Nectarine, Buffalo Mozzarella, Anchovy & Candied Lemon

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

Ingredients

  • 2 nectarines

  • 2 buffalo mozzarella

  • 10 anchovies, halved lengthwise

  • lemon zest

  • candied lemon peel (crunchy)

  • lemon oil made with 250ml olive oil, zest from 1 lemon and 3-4 lemon balm leaves (allow to marinate in the oil for 3 or 4 days before using)

  • a few mint leaves and cornflowers if available

Method

  1. Cut the unpeeled nectarines into 10 equal wedges. Slice the mozzarella about 2cm thick. Arrange the nectarine and mozzarella slices in a wheel pattern on a serving plate, lay an anchovy half over each piece of mozzarella. Sprinkle with freshly grated lemon zest and candied lemon peel. Drizzle with lemon oil and garnish with some fresh mint leaves or cornflowers if available.

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