Twente buffalo mozzarella from De Holtweijde

Name: Twente buffalo mozzarella from De Holtweijde
Ingredients: 5 units.items smoked buffalo mozzarella balls; 20 units.items Shiitakes; 50 g sweet and sour red onion siepelkes; 10 units.items crisps of spelt bread; 50 ml Sushi vinegar; 100 g shaved bunker cheese; 90 g pea purée; 100 g Red onion; 10 units.items rounds of sweet and sour pumpkin; 1 Sugar water (1:1); 100 g Pumpkin; 100 g frozen green peas; Vene cress; 2 Crème fraîche; Affilla cress; 1 Water; 1 Vinegar

This dish was made by Landgoed De Holtweijde in Lattrop-Breklenkamp.On the occasion of the opening of HANOS Hengelo, our 'ambassadors' from Twente have prepared a dish for us!

Ingredients

5units.itemssmoked buffalo mozzarella balls

20units.itemsShiitakes

50gsweet and sour red onion siepelkes

10units.itemscrisps of spelt bread

100gshaved bunker cheese

90gpea purée

10units.itemsrounds of sweet and sour pumpkin

50mlSushi vinegar

100gRed onion

1Sugar water (1:1)

100gPumpkin

1Water

1Vinegar

100gfrozen green peas

2Crème fraîche

Vene cress

Affilla cress

Preparation

Lightly smoke mozzarella balls in the smoker on beech wood chips.
Score shiitakes crosswise and confit in olive oil.
Slice red onion and marinate in sushi vinegar.
Cut out pumpkin and marinate in 1 deciliter vinegar, 1 deciliter water, and 1 deciliter sugar water.
Cut out spelt bread and briefly dry in the oven between baking paper at 120°C.
Shave Bunker cheese thinly.
Briefly blanch frozen peas and blend, strain, and mix with crème fraîche.
Arrange everything in a line and garnish with the different types of cress.

Lightly smoke mozzarella balls in the smoker on beech wood chips.
Score shiitakes crosswise and confit in olive oil.
Slice red onion and marinate in sushi vinegar.
Cut out pumpkin and marinate in 1 deciliter vinegar, 1 deciliter water, and 1 deciliter sugar water.
Cut out spelt bread and briefly dry in the oven between baking paper at 120°C.
Shave Bunker cheese thinly.
Briefly blanch frozen peas and blend, strain, and mix with crème fraîche.
Arrange everything in a line and garnish with the different types of cress.

Lightly smoke mozzarella balls in the smoker on beech wood chips.
Score shiitakes crosswise and confit in olive oil.
Slice red onion and marinate in sushi vinegar.
Cut out pumpkin and marinate in 1 deciliter vinegar, 1 deciliter water, and 1 deciliter sugar water.
Cut out spelt bread and briefly dry in the oven between baking paper at 120°C.
Shave Bunker cheese thinly.
Briefly blanch frozen peas and blend, strain, and mix with crème fraîche.
Arrange everything in a line and garnish with the different types of cress.

Lightly smoke mozzarella balls in the smoker on beech wood chips.
Score shiitakes crosswise and confit in olive oil.
Slice red onion and marinate in sushi vinegar.
Cut out pumpkin and marinate in 1 deciliter vinegar, 1 deciliter water, and 1 deciliter sugar water.
Cut out spelt bread and briefly dry in the oven between baking paper at 120°C.
Shave Bunker cheese thinly.
Briefly blanch frozen peas and blend, strain, and mix with crème fraîche.
Arrange everything in a line and garnish with the different types of cress.

Lightly smoke mozzarella balls in the smoker on beech wood chips.
Score shiitakes crosswise and confit in olive oil.
Slice red onion and marinate in sushi vinegar.
Cut out pumpkin and marinate in 1 deciliter vinegar, 1 deciliter water, and 1 deciliter sugar water.
Cut out spelt bread and briefly dry in the oven between baking paper at 120°C.
Shave Bunker cheese thinly.
Briefly blanch frozen peas and blend, strain, and mix with crème fraîche.
Arrange everything in a line and garnish with the different types of cress.