Tag: mozzarella

Mozzarella in a classic carriage – Italian Cuisine

the mozzarella in the carriage It is a classic antipasto of Italian gastronomy, crunchy, stringy and tasty! The ancient recipe, originally from Campania was a way to recycle the stale home-baked bread of a few days and the mozzarella no longer fresh. There mozzarella in a classic carriage of Salt and pepper is the most "modern" famous variant, easy to prepare and perfect for a quick meal or to enrich the buffet menu: the mozzarella is surrounded by practical slices of bread, breaded and then fried, then presents itself in an envelope that protects its softness in a crunchy and appetizing cover.

There mozzarella in the carriage It is a rich dish that you can offer in different variations, with the addition of anchovies, cooked ham or tomato, or you can replace the slices of bread in a box with tasty slices of aubergines: aubergines in a carriage

If today you want to make an exception to the rule, do not hesitate! Immediately prepare a pleasure mozzarella in a classic carriage with the recipe of Salt and pepper, you will certainly make your guests happy too! Seeing is believing!

How to prepare mozzarella in a classic carriage

1) With a smooth blade knife, remove the crust from the slices White bread and divide each into 2 parts. Cut the mozzarella cheese sliced 1 cm thick and placed on half of the slices of bread. Cover the mozzarella with the remaining bread and lightly crush i sandwich obtained.

2) Beat the eggs with an outlet of salt, arrange plenty of breadcrumbs in a large dish and pour the milk in a bowl.

3) Quickly dip a sandwich in the milk, pass it then into the beaten eggs and finally into the bread crumbs. Repeat the passage until the sandwiches are exhausted fry in abundance fry oil hot until they are golden and crisp.

4) Drain them with a perforated scoop, dry them on absorbent paper and serve mozzarella in a classic carriage immediately.

Tips

1) To prevent the mozzarella cheese release too much storage water, after slicing it, dry it on a piece of absorbent paper.

2) To get one mozzarella in a classic carriage crispy, you can repeat twice the breading, in this way you will seal the edges well and you will also avoid melting the mozzarella and, therefore, coming out of the bread.

Rolls of egg pasta, PDO Modena Ham and mozzarella

A simple and fast appetizer but characterized by the choice of a DOP product with a pleasant aroma and a sweet taste: Modena Ham!

From the typical pear shape and the bright red color to the cut, with an intense and pleasant aroma, the full taste and not salty at all, the PDO Prosciutto di Modena presents itself with the ability to easily conquer the palates. It is necessary to wait at least 14 months of seasoning before tasting this ham, whose production area is the hilly belt and the valleys that develop around the gold-hydrographic basin of the Panaro river, including some areas of the provinces of Bologna and Reggio Emilia, but the wait is absolutely rewarded by the sweet and pleasant aroma.

Versatile in combinations, its flavor explodes in the mouth if accompanied by delicate products and capable of enhancing the aroma. Let's try it inside egg rolls with a fresh mozzarella.

Ingredients:

240 g mozzarella
180 g Sliced PDO Modena Ham
60 g 3 thin sheets of egg pasta
30 g grated parmesan
1 ribbed tomato
Dried oregano
Basil
Parsley
Pine nuts
Lemon
Extra virgin olive oil with an intense fruity flavor
salt
pepper

Preparation:

Slice the tomato into very thin slices. Blend the mozzarella with grated parmesan, a ground pepper, a pinch of oregano, 2 teaspoons of oil to obtain a homogeneous mixture.
Scald the sheets for 30 seconds in boiling salted water, drain them in cold water and then roll them on a cloth.
Lay a layer of film on the work surface, cover it with the slightly overlapping Modena Ham slices, forming a rectangle of 25 × 35 cm; roll out a layer of dough on the ham (gently dry both sides of the lasagna with a cloth), spread over the whipped mozzarella, level with the fingers, cover with the tomato slices and complete with a few leaves of chopped basil.
With the help of the film, form a roll, wrap it in the film itself, pressing it gently, then put it in the fridge for at least 1 hour.
Blend 100 g of oil with 7 leaves of basil, a sprig of parsley, 2 teaspoons of pine nuts, very little grated lemon peel, obtaining a very fine sauce.
Remove the now cold roll from the film, cut it into 18 rounds and serve it as desired on a mixture of salad, cucumber and radish washers and yellow pepper sticks, accompanying with the sauce.

Cauliflower Pizza Crust – Don’t Let the Name Fool You

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before, and someone served this to you, I think you’d really enjoy it.

Unfortunately, we’ve all had pizza before, and so this will invariably be compared to the awesomeness of the real thing. You know, sort of like what happens to deep-dish, Chicago-style pizza (said the New Yorker).

Regardless, this was very tasty, pleasantly textured, and contains almost no carbs – in case you’re into one of those alternative lifestyles. For the cheese, I decided on goat after seeing this recipe on Detoxinista. All kinds of cheeses are used for this technique, usually mozzarella and something else, but I figured the tart chèvre would best simulate the fermented dough of a classic pizza.

Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure. By the way, if you have a version that’s clearly superior to this one, feel free to share. Otherwise, I hope you give this cauliflower crust pizza a try soon. Enjoy!

Ingredients for one 10-inch pizza crust:

1 head cauliflower (about 3 packed cups ground)

1/2 cup water

– Cook cauliflower with water for 5-6 minutes, let cool, and squeeze out ALL water with a towel. You should have about 1 1/2 cups of dry cauliflower pulp left.

1/2 tsp salt

1/2 ounce finely grated Parmigiano-Reggiano (about a 1-1/2 inch square grated)

2 ounces fresh goat cheese

cayenne to taste

1 large egg

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