PrintBuffalo mozzarella ideas
I went on a shopping excursion and came home with buffalo mozzarela. We had some tonight, sliced, with some tomatoes, olive oil...
I'd like to use it as a topping over something I cook tomorrow, so it gets all melty an brown. I was thinking maybe pasta, or maybe some sort of veggie thing topped with cheese.
Maybe layered zuccini, roasted red peppers, onion, ??? other cheese in the middle. Maybe some tomato sauce in there, breadcrumbs??? And then topped with the mozz and baked.
Or a real recipe would be good.
I dunno. Any ideas? I don't want it to sit around too long and get funky.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
14 Comments:
A variety of ideas were mentioned in a thread a few weeks (months?) ago:
http://www.seriouseats.com/talk/2008/01/i-have-a-mozzarella-baby.html
Not sure how many of them involved any heat application. Personally, I think good mozzarella is best eaten fresh. It's good melted, but seems to lose some of its specialness.
renzata at 1:33AM on 03/05/08
Most really fresh mozzarella does not do as well when melted. Why don't you create a fabulous Italian sandwich on amazing fresh bread? Maybe throw on roasted peppers,some proscuitto ( or some other cold cut), or anchovies. You could top the sandwich with pesto. The only way I've used heat, is when I grilled pizza. In that case, I made the crust first, and then put on all the toppings, including the fresh mozzarella. I only allowed this in the heat for 2 minutes. This way the cheese was not compromised.
Mich23 at 8:04AM on 03/05/08
It is rare I use fresh mozz in a baked dish, but it is wicked good in a panini.
crazyspice at 8:17AM on 03/05/08
I'd do a nice simple pizza with just crust, tom, garlic, basil, olive oil and your mozzie. I don't brown mozzie though, especially on pizza so you'd cook yours longer than I do mine.
Don't know if you have any but a really old balsamic is wonderful drizzled on fresh mozzie - buffalo or otherwise.
chiff0nade at 9:32AM on 03/05/08
Any of these sound delicious! What time is dinner?
SayWhat at 9:33AM on 03/05/08
I agree with renzata and Mich, I wouldn't melt the mozz. Aged, dry mozzarella is better for melting. Since you already had some Caprese style, the sandwich idea sounds great!
LiveToEat at 10:50AM on 03/05/08
I love fresh mozzarella cheese too... I have made these lately:
Eggplant Parmsesan Sandwich
">Quesadilla Caprese
">White Lasagna with Spinach and Almonds
">Eggplant Parmesan
I also like to make these ">Grilled Portobellos w/ Fresh Mozzarella from Giada de Laurentiis
And it will always be glorious in top of a Pizza Margherita - just a simple tomato sauce, basil and fresh melted mozzarella cheesse on top... mmmmm.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 1:56PM on 03/05/08
I agree with the comments that fresh mozzarella is best at room temp, but having said that, I love to make gnocchi with a good tomato sauce, put it in a broiler safe pan (cast iron always works) top it with fresh mozz. and broil it about 45-60 seconds. When I pull it out, I top it with fresh basil and it's a spectacular dish. YUM!
FigswithBri at 2:29PM on 03/05/08
I agree with renzata and Mich,this cheese is best uncompromised. I like to use it in a caprese salad, and also in a bruschetta topping. Keep it to
buffalo mozzerella,grape tomatoes,pitted kalamata olives, and basil.
Add olive oil and salt as needed as the olives are salty.Spoon it over great
ciabatta and this is a wonderful meal/snack when paired with a nice red
ENJOY
donnie at 9:28PM on 03/05/08
I like it as a topping for grilled eggplant, zucchini or yellow squash slices, first marinated in olive oil and garlic. Top with the cheese and roasted peppers or tomatoes or sun dried tomatoes. Delicious!
PerkyMac at 9:34PM on 03/05/08
As mentioned above - if you do warm the mozzie or melt it, you might find pools of water in your dish. If you accept this and don't mind it, heat away.
chiff0nade at 5:09AM on 03/06/08
If you heat the buffalo mozzarella, you kill the flavor & the texture. Believe me, this cheese is great at room temperature but very ordinary & watery if you melt it.
Heat up your bread instead. Slice up a few cherry tomatoes. Get a nice ciabatta or other rustic Italian bread, slice it, toast in the toaster or grill until golden brown & slightly crusty, drizzle it with really good olive oil & a clove of garlic that you slice in half & rub allover the bread, add a little arugula to the bread, top with slices of the buffalo mozzarella, & cherry tomato slices, a grinding of pepper & sea salt & a little extra drizzle of olive oil & you're done. Easy, simple, yummy!
But whatever you do, eat that buffalo mozzarella today. It goes off really quickly!
lgvw1963 at 12:56PM on 03/06/08
I thought of one other thing to do with it. You can make a little Napoleon with it.
Roast or saute slices of eggplant & large wedges of red bell pepper (just make sure to cut them all into the same size) & layer a slice of warm (or cool) roasted eggplant, red pepper & buffalo mozzarella until you create a little tower of cheese & veggies with at least two layers of each, just drizzle really good e.v. olive oil, sea salt & pepper between each layer & top it with a chiffonade of basil or arugula and a few nicoise or black cerignola olives. Now I'm hungry, gotta eat. It's 10am in San Francisco & I haven't had breakfast yet! Good luck!
lgvw1963 at 1:07PM on 03/06/08
For me, it's gotta be with fresh garden tomatoes, good olive oil, salt and pepper. A glass of red from Campania, Pugila or Sicily will not hurt either.
djzouke at 9:13AM on 03/07/08