Smoked mozzarella with the smoking gun | Souvy, the sous vide specialist

Smoke the mozzarella Connect the smoking gun to the smoking bell. Then fill the smoking gun with wood dust of your choice. In this recipe, we use the woodchip lemon. Drain the mozzarella, pat it dry and place it under the smoking bell. Let the bell jar fill with smoke for about 30 seconds and turn off the smoking gun. Allow the smoke to settle for about 5 minutes. Serving Serve the mozzarella with pesto, tomatoes, rocket and balsamic dressing.Optional: toast some bread with garlic in the oven to serve with it.