The Buffalo Farm Sweet Caprese Salad
Two servings
Ingredients:
Two buffalo mozzarella balls
Two tablespoons good-quality honey
Four tablespoons white wine
Four sage leaves
A 1-inch thin slice of lemon peel without white pith
Salt and freshly ground black pepper
Two to three basil leaves, finely sliced
Instructions:
- In a small pan, bring the honey, wine, sage leaves and lemon peel to a gentle boil. Cook for two minutes and cool.
- Slice the cheese and lay it out on a platter. Salt the cheese a little and generously add freshly ground black pepper.
- Pour the sauce over the cheese, scatter with basil and serve.
It’s not every day that you sip coffee topped with buffalo milk. But that’s exactly what I enjoyed on a recent sunny morning at the Buffalo Farm in southern Israel along with Natalie, ISRAEL21c’s social media coordinator.
The picturesque farm in Moshav Bitzaron is a family affair run by Chanoch Trister, whose father brought over the buffaloes from Italy to Israel in the early 1990s, and whose grandfather was one of the founders of the agricultural community in the early 1930s.
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