GORDON RAMSAY RECIPES

When I left the Campania to move to Milan, my first big shock was to discover something that I would never have imagined in my most hidden dreams: once purchased, here the mozzarella cheese he goes home and rests directly in fridge.

No bell would ever do such a thing: the mozzarella from the fridge is at most that for cooking.
When I go down for the holidays and then back to Milan, my second suitcase is the polystyrene container well sealed that preserves the precious mozzarella. This material allows you to keep one constant temperature inside it and keep the tasty souvenir out of the fridge, perfectly coping with the train journey that can last up to 5-6 hours.

Despite my initial disappointment, it should be noted that in Milan it is a bit more difficult to find artisanal buffalo mozzarella fresh from the day and the most common ones are already stored in the supermarket fridge counter.

So what is the right way to treat this delicacy? Here are some basic rules for preserving and consuming artisanal buffalo mozzarella, following the guidelines of the Consortium for the Protection of Mozzarella di Bufala Campana PDO.

Buffalo mozzarella: eat it immediately

Soft, elastic to the right point e milky: artisanal buffalo is a fresh product, without preservatives. For this reason it should be consumed as soon as possible, so as to savor its irresistible characteristics.

In or out of the fridge?

According to recent studies carried out by the Maurizi Group, specialized in food safety, the buffalo mozzarella preserved at room temperature (18-25 °) for two days from its production does not risk no type of contamination, indeed it even improves its organoleptic characteristics compared to one stored in the fridge. The ideal is to eat it within 24 hours, without putting it in the fridge.

The buffalo mozzarella must always remain immersed in his governing liquid, until the time of consumption. The serum keeps the mozzarella hydrated and guarantees its typical taste and correct consistency.

Once the bag has been opened, it is a good idea to keep the storage liquid in a container: in the strange case where you cannot finish all the mozzarella, you will have to dip it again in the serum. You consume it within 3 days following, keeping it in the fridge.

How to serve it

To taste the real buffalo mozzarella, at the time of consumption its temperature it must not exceed about 18-20 ° C. Storing it in the refrigerator would compromise its qualities and the mystical experience of tasting. If, unfortunately, you happen to buy it from the refrigerator or store it in the fridge, take it out half an hour earlier.

The makeup to make them reach the correct temperature faster? Dip the bag still closed in a container with warm water for about 10 minutes.
No special seasonings or additions: enjoy it alone.

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Many of us have discovered gratin for merit of cauliflower, which our mother used to prepare us in this way as children so that we wouldn't make stories. But the gratin is not just a trick to make each ingredient pleasant, it is also a real resource for highlighting the flavors of each dish, including crunchiness, contrasts and flavor.

The scent of gratin then invades the house with great skill … impossible not to lick one's chops!

Here then 35 mouth-watering ideas to gratinate everything you have in the fridge: fish, meat, vegetables and cheese they will be perfect with a touch of grated bread, the most appetizing aromas and sometimes even a little dried fruit: the palate will explode with every taste.

Our recipes for gratinating: morsels of kid au gratin, lobster au gratin with pistachio and lemon bread mussels au gratin, cutlet au gratin, rolls au gratin, tomatoes au gratin, pie pasta and ricotta gratin, onions with herbs au gratin, crepes au gratin with robiola and salmon, au gratin fish with fennel, gratin apples with raspberries, pepperoni green au gratin mixed vegetables au gratin, Gratinated lobster with zucchini, au gratin fish with peanuts, pepperoni roasted, stuffed and au gratin gratin mussels with chips and corn, cuttlefish au gratin on a bed of potatoes, scallops au gratin with herbs and ‘nduja, gratin tomatoes with raisins and pine nuts, maccheroncini au gratin with provola and speck, leek and carrot au gratin, beef fillet au gratin with herbs, anchovies gratin with hazelnuts and broad beans, tin of stuffed vegetables au gratin, mussels au gratin with chickpeas, hake au gratin with spinach, scallops gratin, capers and anchovies, pens au gratin with vegetables and cheese, ribs au gratin with aubergines and tahina, oysters au gratin with speck and Marsala cream, Norway lobster tails au gratin with vodka and lime, e au gratin with pecorino cheese with fried eggplant.