Buffalo Mozzarella with Tomato Chutney & Saltufo®

Recipe for 4 persons

Dice shallots, finely slice the garlic cloves and cut tomatoes into segments. Pull the buffalo mozzarella into small pieces and cut the Saltufo® into wafer-thin slices. Heat the oil in a pan, fry the shallots and garlic until translucent. Add the tomatoes and sauté briefly. Season with salt, pepper and sugar and add a dash of white wine. Pour the tomato ragout into a bowl and fold in the buffalo mozzarella. Top with Saltufo® and round off with a little freshly grated truffle. A crispy bread is the perfect accompaniment.


2 shallots

1 clove of garlic

500 g tomatoes

2 Tbsp. pure virgin olive oil

Salt, pepper and sugar

4 Tbsp. of white wine

200 g buffalo mozzarella

2 Saltufo®

1 small truffle

Fresh oregano