Tag: mozzarella

Mozzarella and tomato, nothing is worth this treasure – Italian Cuisine


Salads, datterini, cherries, San Marzano, heart of ox … how many varieties of tomatoes. Some use them to make salsa, others for mixed salads or to prepare fillings, but if you are undecided about the recipe to be prepared, rub them on a slice of bread with a pinch of salt and you will find the right inspiration starting to taste them in all their simplicity. And given the coming summer, why not combine them with mozzarella? A very simple but absolutely perfect dish will be born. able to tell a lot of our culinary tradition at every bite, based on genuine and balanced products that do not require elaborate cooking to be appreciated.

It will be for this reason that in the beautiful Capri around the 20 years, theHotel Quisisana chose a plate of basil, mozzarella and tomato to amaze the futurist Filippo Tommaso Marinetti, invited to a dinner with a futuristic theme designed in his honor. The poet had repeatedly hurled himself against traditional cooking and using these raw ingredients was a provocation that gave birth to a true legend.

But starting from here, we can free our imagination and prepare simple and tasty recipes with mozzarella and tomato as: bruschetta with tomato and mozzarella, mozzarella breaded with herbs, pork fillet with tomato and mozzarella, rice salad with mozzarella, prunes, tomato and cucumber, spaetzle with tomatoes, skewers of mozzarella, eggplant patties, courgette cream with mozzarella and tomato , roast beef dumplings with tomatoes and mozzarella, jump rice pies, tuna, mozzarella and tomato, mozzarella stuffed tomatoes, tuna and tomato sandwich, caprese, calzone stuffed with salami, ricotta cheese meatloaf, fried mozzarella cheese morsels and grilled vegetables and small pizzas with peppers and olives.

Our recipes with mozzarella and tomato

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Bruschetta with tomato and mozzarella

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Mozzarella breaded with herbs

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Pork fillet with tomato and mozzarella

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Rice salad with mozzarella, prunes, tomato and cucumber

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Spaetzle with tomatoes

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Mozzarella skewers

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Eggplant patties

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Zucchini cream with mozzarella and tomato

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Roast beef dumplings with tomatoes and mozzarella

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Jump rice pies, tuna, mozzarella and tomato

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Stuffed tomatoes with mozzarella

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Tuna and tomato sandwich

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Caprese

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Calzone stuffed with salami

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Fried mozzarella bites and grilled vegetables

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Small pizzas with peppers and olives

Mozzarella recipe, lettuce cream, anchovies – Italian Cuisine

Mozzarella recipe, lettuce cream, anchovies


  • 2 pcs small mozzarella cheese
  • 150 g potatoes
  • 150 g clean lettuce
  • 4 pcs whole lettuce leaves
  • 100 g whole wheat bread
  • 4 pcs anchovy fillets in oil
  • 2 pcs radishes
  • 1 pcs shallots
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for mozzarella, lettuce cream, anchovies, peel the shallot, chop it and brown it in a large saucepan with a little oil for a couple of minutes. Meanwhile, peel the potatoes, grate them with the coarse grater and add them to the casserole together with 150 g of lettuce, 60-70 g of water and a small pinch of salt; cook for about 7 minutes, then blend everything to obtain a fairly thick cream. Finely chop the radishes, slice the mozzarella and chop the anchovies. Place the 4 whole lettuce leaves on the plates and spread the mozzarella slices on top, alternating with the cream of lettuce, the chopped anchovies, the radish slices, a little crumbled bread and some sprouts to taste. Season everything with a little oil and a pinch of pepper.

A startup is creating the first vegan mozzarella in the laboratory – Italian Cuisine


The startup New Culture is realizing in the laboratory the first vegan and sustainable version of fresh cow's milk mozzarella, an innovative, healthy and ethical food

In recent years the world-famous success of vegetable and vegan cheeses showed that these innovative products are not just a temporary food trend but rather a consolidated and rapidly expanding food market. In fact, beyond the homemade recipes of vegan cheeses that have long gone crazy on the web, between food blogs, Instagram accounts and video-tutorials, companies specializing in this type of food are growing and the varieties on the market are always better, original and complex. Despite this turmoil, no one had however attempted to create vegan cheeses in the laboratory. In fact, this primacy goes to one Australian startup who, following in the footsteps of other food startups around the world, has recently launched the first lactose-free fresh vegan mozzarella made in the laboratory, guaranteeing taste and sustainability. This special cheese is now being tested and "tasted", but you can bet on its future success and in general on the beginning of a great change in this sector.

The first cow's mozzarella … without a cow

Cook vegan mozzarella at home requires simple preparation and easy-to-find ingredients. The recipe can be made using various products based on soy or rice such as yogurt, milk, ricotta, cream and butter, or starting from a classic cashew base, used for many vegetable cheeses, all combined with natural thickeners such as agar , potato starch, lemon juice, as well as various seasonings such as shallots, dried garlic and flake food yeast.

There New Culture New Zealand startups, currently incubated at IndieBio, the largest biotech acceleration program in the world that previously supported Memphis Meats, Finless Foods and many others, is working on an absolutely unique vegan fresh mozzarella. In fact, in this laboratory cheese, there are not only vegetable ingredients present, but also some essential milk proteins known as casein proteins, sustainably reproduced thanks to science and technology, similar to the heme animal protein recreated in the process of the known Impossible Burger. Once ready, the casein protein is mixed with the vegetable based lipids and sugar, so as to give life to a cheese that is vegan, but completely similar in taste and mozzarella shape. In addition to delicious taste and rich, this food is ethical and free of lactose and cholesterol. The fresh vegetable mozzarella, still being tested, should be launched on the market in just over a year, but the New Culture already announces that it could only be the first in a long series of experiments.

Vegan mozzarella in the laboratory.

The advantages of New Culture vegan mozzarella

As carefully illustrated on the site, the New Culture also sheds light on a long series of advantages of its fresh cheese. Unlike the vaccine, in fact, the laboratory one requires little water against the thousand liters that requires a liter of animal milk, does not require the use of land or high quantities of food necessary to feed the animals, does not contribute to the emission of greenhouse gases and animal suffering (think that every year over 56 billion farm animals are killed) and, not least, does not cause dairy allergies. In short, this plant-based cheese seems to have all the right credentials to constitute an important piece in the research and development of the much loved vegan cheeses.

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Photo: mozzarella vegana_maxpixel.jpg

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