Tag: buffalo

Pizza Margherita recipe with buffalo mozzarella – Italian Cuisine

Ingredients

600 g flour 00 (strength 220)
400 g flour 00 (strength 300) or type 1 (strength 300)
300 g fresh tomato sauce
300 g buffalo mozzarella
10 g fresh brewer's yeast
extra virgin olive oil
malt
basil
salt

Duration: 1 h 30 min

Level: For experts

Doses: 2 trays

Knead flour with 600 g of water at a temperature between 3 and 4 ° C.
United 1 g of malt and yeast and knead quickly. Let the dough rest at room temperature for 30 minutes.
United then another 100 g of water, again at 3-4 ° C, in three strokes, waiting every time it is well absorbed: it will take about 20 minutes by kneading by hand, 7-8 minutes with a planetary mixer.
Place the dough in the fridge for 20 minutes.
Add then 20 g of oil and 20 g of salt and knead again until you get an elastic and compact mass; put it to rest in the refrigerator for 12-16 hours.
Divide the dough into 2 loaves and double in volume on the oven tray at room temperature for about 3 hours and 30 minutes.
Roll out then the loaves, cover them with plastic wrap and let them rest for another 1 hour. Roll them out again for the last time.
Bake when the oven is already hot, in static mode, at 260 ° C for 12 minutes; Remove from the oven, stuff with tomato sauce and finish cooking for another 3-4 minutes.
Complete with mozzarella, broken with your hands, and basil leaves.

Trick: to make the pizza more crunchy, immediately after the first cooking put it in the blast chiller for 15 minutes.

Fried paccheri with buffalo mozzarella and ricotta – Italian Cuisine

When they say mozzarella cheese, we generally mean the fresh pasta filata cheese that can be found on the market in the classic ball, braid or morsels forms.

Originally, the name indicated the product obtained from buffalo milk and only later was it extended to that of cow's milk. In this preparation the buffalo mozzarella is in the stuffing of the paccheri. For a chic recipe to serve as an appetizer.

Preparation of paccheri stuffed with buffalo mozzarella

1) Prepare the tomato sauce: blanch the perini in boiling water for 1 minute, dip them in cold water and peel them. Remove the seeds and finely chop the pulp with the leaves of 3 sprigs of thyme, capers and anchovies. Complete with 2 tablespoons of oil and salt.

2) For the filling: cut the mozzarella cheese sliced, let them drain, then chop them in the mixer and mix them in a bowl with the ricotta, the thyme leaves, salt and a minced pepper. Boil the paccheri halfway through cooking (about 10 minutes) in abundant salted boiling water, drain, let them dry on kitchen paper and season with a drizzle of oil.

3) Fill the paccheri using a sac à poche mounted with a large and smooth nozzle, in which you will have transferred the filling. Pass them in flour, then in eggs, beaten with a pinch of salt, and finally in breadcrumbs. fry, a few at a time, in boiling seed oil and drain them on kitchen paper. Serve them hot with the tomato sauce.

Mediterranean bowl: the super healthy recipe with buffalo mozzarella – Italian Cuisine

Red rice, prawns and mozzarella for a perfect single dish in every season and 100% made in Italy. Much better than a poke

The bowls, literally "bowls", are the current trend and are the creative version of the Hawaiian poke. Instead of rice and raw fish, you can use your favorite and not necessarily exotic ingredients, the important thing is to build a complete and balanced dish. At Le Biciclette Art Bar & Bistrot in Milan, Italian cuisine is interpreted with contemporary taste, meeting lunch, brunch, aperitif and going into the night. New in paper, the bowls Italian and hamburgers, but in the Milanese version, like the Burger de Milan.

The recipe of the Mediterranean bowl

Ingredients for 4 people
300 g of brown red rice
50 g of rice vinegar
10 g of salt
10 g of sugar
100 g of Campania buffalo mozzarella
12 prawn tails
80 g of salted capers
half a liter of sunflower oil
8 fresh basil leaves
The peel of 1 organic lemon

For the dried tomato pesto
100 g of blanched dried tomatoes for 3 minutes
1 clove of garlic
50 gr of pine nuts
2 dl of extra virgin olive oil

Method

Prepare a marinade consisting of rice vinegar, salt and sugar and boil it for 5 minutes. Mix well and leave warm.
Boil brown rice in slightly salted water for about 45 minutes, drain, cool and season with marinade.
For the dried tomato pesto, put all the ingredients in a mixer, whisk until a homogeneous mixture is obtained
Wash the capers in salted water under running water, dry well, fry the seed oil, drain on paper towels and keep in a dry place.
For the prawns, boil the tails in salted water with a few drops of lemon for 3 minutes, drain, shell and cut into chunks.

assembling

Put the warm rice at the base of 4 soup plates, add the tomato pesto, the crispy capers, the diced buffalo mozzarella and the prawn morsels. Season with a little oil, the lemon peel cut into very fine julienne strips and the basil leaves chopped by hand.