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Mozzarella (English: , Italian: [mottsaˈrɛlla]; Neapolitan: muzzarella [muttsaˈrɛllə]) is a traditionally southern Italian cheese made from Italian buffalo's milk by the pasta filata method. Mozzarella received a Traditional Specialities Guaranteed certification from the European Union in 1998. This protection scheme requires that mozzarella sold in the European Union is produced according to a traditional recipe.
The TSG certification does not specify the source of the milk, so any type of milk can be used, but it is speculated that it is normally made from whole milk. In Italy, mozzarella made from the milk of the Italian water buffalo is an important variety; the Italian buffalo mozzarella sold as Mozzarella di Bufala Campana is protected under the EU's Protected Designation of Origin scheme and may only be produced in select locations in the regions of Campania, Lazio, Apulia and Molise.Fresh mozzarella is generally white but may vary seasonally to slightly yellow depending on the animal's diet. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in Caprese salad.
A bunch of delightful Breadsticks using ready-puff pastry filled with ham and Mozzarella.
Serves: 4 | Preparation time: 20 mins | Cooking time: 15-20 mins
Ready-rolled puff pastry: 320 g (about 1 standard-sized roll)
Cooked Ham: 150 g
Fresh Mozzarella, 2
Dried Rosemary, a teaspoon
black quinoa (about 100 g)
onion ( 1 medium or half a large, if you like, you could use a whole large onion)
garlic (2 cloves)
bay leave (1)
sultanas (handful, 70 g)
salt (to taste)
brown sugar (1 teaspoon)
ground coriander (1 teaspoon)
butter (70 g)
lemon (to squeeze some juice...
2 cups/ 250 g all purpose flour
¼ cup sugar
2 tsp dry yeast
½ tsp salt
1 egg, whisked
3 tbsp butter
½ cup milk
250 g mozzarella cheese
2 tbsp butter (soft, room temperature)
1 clove of garlic
½ tsp salt
2 tbsp scallions or...
Serves: 2 | Preparation time: 10 mins | Cooking time: 10 mins
Courgette flowers: 4
Tinned Anchovy fillets in olive oil: 4
Mozzarella: 100 g
A/P Flour: 100 g
Cold sparkle water: a coffee cup
Extra Virgin Olive Oil – EVOO for deep frying – or Peanuts oil
Salt: to taste
Pasta with tomato sauce, buffallo mozzarella and pesto for two.
1 clove of garlic, grated
1 medium onion, in thin strips
1 medium carrot, diced very small
1 tin of diced tomatoes
1 small tin of tomato puree (about 50 grams)
1 tbsp dried oregano
1 tbsp honey (not necessary if you...
I love Caprese - salad, spears, bites; anyway I can get it. The basil Challenge has been in the back of my mind, I cleaned my fridge and in the freezer compartment I had a package of Puff Pastry. Basil = Caprese = Caprese Puffs.
1 sheet frozen puff pastry (or make your own)
A nice rich dessert. We saw this on 1 of the Molto Mario with Mario Batali episodes way back when on Food Network.
One 1/4 inch thick slice of a large ball of fresh mozzarella (must be fresh) per serving
pine nuts to coat bottom of each slice
2 Tbsp butter per serving
2 Tbsp amaretto...
Super easy to make. Asparagus is lovely with melted cheese and the capers add a piquancy which lifts the taste of the ordinary.
Slices of bread (sour dough would be good)
Slices of lime
Poppy seeds & sesame seeds to scatter...
Long ago, when I was working in a doctor's office, 1 of our patients was a very elderly Italian lady. More often than not, she would bring lasagna for us. It was the BEST I'd ever had at that time. One of her secrets was how she made her cheese filling. Finally got her to tell me after...
Serves 2, Preparation time 10 mins, Cooking time 15 – 20 mins
1/2 kg green Asparagus
Pecorino cheese, grated – a handful
Mozzarella, to taste
salt and pepper, to taste
Evoo – Extra Virgin Oilve Oil, to taste
Wash asparagus and cut the final white hardest part of the stem.
Here is a very crispy tasty starter/appetizer.
Sage is an aromatic herb with a strong flavor and accompanied by anchovy and mozzarella you’ll have an interesting combination.
The batter can be made in many ways according to your habits and tastes, this is the classic with eggs, milk and flour...
For this I use Crespone Salumi, most Deli should have. Crespone Salumi most often will be made from coarse ground pork that is blended with sherry, garlic and seasonings to give a rich red color and delicate sweet flavor. The meat may be lightly smoked, then cured and air-dried...