Buffalo mozzarella, physalis and lemon verbena
Because I was feeling a bit bland tonight, I decided to change my favourite summer dish (you know…) a bit.
I trimmed my favourite herb, the giant lemon verbena, stole my daughter’s physalis, roasted pistachios from last night’s TV, homemade Szechuan chili oil, smoked seasalt and two leftover cocktail tomatoes from our balcony. As a base delicious buffalo mozzarella from Silberbüffel Hof.
On a wonderful new plate from Vera Wiedermann.
Bonne bouche!
