Name: Dry Sausage Slices with Mozzarella Di Bufala
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 green zucchini, cut into thin ribbons on a mandoline; ¼ cup (60 ml) olive oil; 1 lemon, zest finely grated and juiced; 1 tbsp flat-leaf parsley leaves, finely chopped, plus more for serving; 1 tbsp basil leaves, finely chopped, plus more for serving; 1 tbsp mint leaves, finely chopped, plus more for serving; 1 can (14 oz/398 ml) white beans (cannellini), rinsed and drained; 1 small red onion, thinly sliced; 1 dried red wine sausage, thinly sliced; 1 ball (100 g) mozzarella di bufala, torn into pieces

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Place the zucchini on a non-stick or parchment paper-lined baking sheet. Coat the zucchini with 2 tbsp (30 ml) of the oil. Bake for 5 minutes. Add the lemon zest. Season with salt and pepper.
- Meanwhile, in a bowl, combine the remaining oil, lemon juice, herbs, white beans and onion. Season with salt and pepper. Mix well.
- Cover 4 small plates with the sausage slices. Top with the zucchini, alternating with the white bean mixture and the cheese. Garnish with small parsley, basil and mint leaves.

Dry Sausage Slices with Mozzarella Di Bufala

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Ingredients

Preparation

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