By Alexis Wilson-Barrett
Summer is almost over and the kids will be back at school this week (hurrah!). The weather has been typically unpredictable, with the occasional heat wave randomly thrust upon us between weeks of low cloud and drizzle. It’s possible that we will be blessed with a couple more weeks of warm weather (or, at least a week without any torrential downpours and cold Yorkshire winds).
Suffice to say, we are not quite ready to say goodbye to summer! Hopeful for one last taste of the season, we asked Guiliano’s of Sicily for one of their favourite summer recipes. So, before you pack away the paddling pool and reach for the Bovril, tease your taste buds with the flavours of sunny Sicily…
Buffalo Mozzarella with Peas, Broad Beans, Mint and Lemon
2 Handfuls of Fresh Pea Shoots
2 Handfuls of Fresh Peas
2 Handfuls of Fresh Broad Beans
1 Handful of Mint
2 Balls of Mozzarella (Torn)
4 Tbsp Giulianos Organic Olive Oil
Juice of 1 lemon
Salt + Pepper
1. Drain the mozzarella balls from their liquid and place on a tray. Cover in cling film and leave the cheese to reach room temperature – this allows the cheese to soften and brings out the delicate flavour of the mozzarella
2. Drop in the broad beans into a pan of boiling water. After a minute, add the peas and allow them to simmer for another minute. Strain the beans and peas and immediately refresh in ice-cold water for 5 minutes. Pop all of the broad beans out of their skins using the tip of a small knife, and remove the little white germ, which can have a bitter taste.
3. Mix the broad beans and peas together with the mint and pea shoots. Add the juice of one lemon and a few drops of olive oil. Season to taste with salt and pepper.
4. Tear each mozzarella ball in half and season lightly. Place piles of the broad beans, peas and pea shoots across four plates and top with the mozzarella. Finish with another spoon of the peas and beans, some olive oil and a little more lemon juice. Garnish lemon wedges and serve.
Giuliano’s of Sicily has been producing organic olive oil for more than a century. Grown on their family farm in the Agrigento region of Sicily, their olives are cold-pressed on the day of harvest to ensure those vital antioxidants are preserved. Advocates of healthy eating and whole foods, the family oversees the full production process before it reaches the shelves of health food stores and delicatessens near their home in Silsden. Last year, Guiliano’s Extra Virgin Olive Oil won a Great Taste Award for its fine flavour and unquestionable excellence. If you wish to sample their award-winning oil, they will be at the Real Food Market in Ilkley, on the first Sunday of every month.