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Smoked Buffalo Mozzarella, Pickled Tomato Seeds, Rocket & Pinenuts | Recipe by sousvidetools.com

Smoked Buffalo Mozzarella, Pickled Tomato Seeds, Rocket & Pinenuts

Smoked Buffalo Mozzarella, Pickled Tomato Seeds, Rocket & Pinenuts Smoking Gun Recipes easy, simple, sousvide, tomato, smoked, smoking, smoke, cheese, mozzarella italian
  • PREP TIME: 1hr 15mins
  • DIFFICULTY: medium
  • SERVES: 4-6


  • 2 Buffalo Mozzarella (Grade A)
  • 400g Heritage Tomatoes
  • 75g Pinenuts
  • 6 tblsp Extra Virgin Olive Oil
  • 4 Basil Leaves (finely chopped)
  • 4 tblsp quality Cabernet Sauvignon Vinegar
  • 1 Bunch Wild Rocket (washed)
  • Sea Salt
  • Cabernet Sauvignon Smoking Chips (slightly dampened with water)
  • Heritage Tomatoes



  1. Place the Mozzarella in an airtight container with a tightly fitting lid Load the smoking gun chamber with the wood chips.
  2. Using the hose attachment, aggressively fill the container with smoke and replace the lid then place in refrigerator for 30 mins
  3. Repeat this process 4 – 6 times depending on depth of smoke required
  4. In a bowl, whisk together the Olive Oil, Cabernet Sauvignon Vinegar and Basil season to taste
  5. In a medium pan, dry fry the Pine nuts until golden brown
  6. Cut the heritage tomatoes into quarters carefully scooping out the seed keeping them intact
  7. Season the seeds with the dressing and a little salt
  8. The outer tomato flesh can be liquidised in a blender and passed through a fine sieve to create a lovely puree when seasoned with salt and sugar

To serve:  Tear gently the smoked Mozzarella and plate, adding some rocket leaves, the pickled tomato seeds and toasted Pinenuts.  Drizzle with the Tomato Puree

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