Buffalo Mozzarella recipes

Buffalo Mozzarella Cheese

Heat a grill or ridged steak pan over high heat. Cook the eggplant, red and yellow peppers, and scallions until soft and brown, turning once. Meanwhile, in a mortar, crush the garlic and salt until smooth; stir into the mayonnaise. Grill the bread, crumb side down, for 3 minutes, or until lightly toasted. Spread the bread with the garlic mayonnaise, top with the vegetables and mozzarella, close, wrap in foil, and serve while still warm.

Mozzarella toasts Bruschetta

Preparation time: 15'

Ingredients: (Serves 4)
1 pound buffalo mozzarella, cubed - 4 slices country bread - 2 tomatoes, cut into wedges - 1 teaspoon dried oregano - 1 cup baby lettuce, washed and dried - 1/4 cup extra - virgin olive oil - salt - pepper

Top the bread with the mozzarella, olive oil, oregano, salt, and pepper. Preheat the oven to 450°. Bake the bread and mozzarella for 5 minutes, or until bubbling. Serve hot, garnished with the lettuce and tomatoes

Peppers and mozzarella skewers bruschetta

Preparation time: 30'

Ingredients: (Serves 4)
1 yellow pepper - 1 red pepper - 24 small mozzarella balls (cherry size) - 1 tablespoon grated Parmigiano Reggiano - 4 slices white bread, crusts removed - 1/2 cup extra - virgin olive oil - salt - pepper

Roast the peppers until slightly charred; skin and clean. Cut into 48 regular square pieces, each sized to wrap a halved mozzarella. Prepare 48 cheese rolls. Thread onto 8 wooden skewers, alternating colors. In a food processor, chop the bread coarsely. Mix with the Parmigiano. Coat the skewers with the mixture. Season slightly with salt and pepper. Fry in hot olive oil, drain on paper towels and serve immediately

Baked eggplants with mozzarella

Preparation time: 60'

Ingredients: (Serves 10)
1 3/4 pounds medium eggplants - 1 1/4 pounds ripe tomatoes - 8 ounces mozzarella cheese - 1 ounce Parmigiano Reggiano, freshly grated - 5 hard boiled eggs, peeled and sliced - 3 anchovy filets, cut into pieces - basil leaves - 3 tablespoons bread crumbs - 2 tablespoons fresh Italian parsley, finely minced - white flour - 3 tablespoons extra - virgin olive oil - salt and pepper

Trim the top of the eggplants and cut into 1/4" slices. Put in a colander, sprinkle with salt, and leave to drain (about 30 minutes). Slice the tomatoes, sprinkle with salt and put in a colander to drain (about 10 minutes). Preheat the oven to 400°. Rinse the eggplant slices and pat dry. Sprinkle with flour. In a skillet, warm 1 tablespoon olive oil, and fry the eggplant slices on both sizes. In a bowl, combine the bread crumbs, parsley and the Parmigiano. Grease an oven dish with one tablespoon olive oil. Cover with alternate layers of eggplants, hard-boiled eggs, tomatoes, anchovies, shredded basil leaves, and mozzarella slices. Season with salt and pepper. Cover with the bread crumb mixture. Drizzle with the remaining olive oil and bake for 15 minutes.

Veal scaloppine stuffed with prosciutto, cheese and asparagus

Preparation time: 25'

Ingredients: (Serves 4)
16 asparagus stalks, washed and trimmed - 8 veal scaloppine, pounded thin - 8 thin slices mozzarella - 8 thin slices prosciutto - 1/2 cup flour - 1/3 cup tomato purée - 2 tablespoons unsalted butter - 1 small bunch Italian parsley, minced - 1 clove garlic, minced - 1/2 cup dry white wine - 2 tablespoons extra - virgin olive oil - salt - pepper

Bring a large pot of water to a boil and cook the asparagus until tender; drain and pat dry. Sprinkle the scaloppine with a mixture of garlic and parsley, and season with salt and pepper. Lay one slice of mozzarella, one of prosciutto, and two asparagus stalks on each of the scaloppine. Roll into tight bundles and fix with toothpicks. Dredge the bundles in flour. In a wide skillet, heat the olive oil and the butter. Add the bundles and brown on all sides. Deglaze with the wine and let evaporate. Season with salt and pepper. Pour in the tomato purée and simmer 10 minutes. Serve hot.

Bresaola rosettes bruschetta

Preparation time: 15'

Ingredients: (Serves 4)
5 ounces bocconcini (little mozzarella balls) - 2 ounces bresaola, sliced paper thin - 16 steamed asparagus tips, cut lengthwise - 1 carrot, cut into thin coins - 1 potato, boiled and sliced - 6 cups baby greens, washed and dried - 2 cups curly endive, washed and dried - 2 slices bread, cubed and toasted - 1 hard - boiled egg, shelled - 3 salted anchovies, deboned and rinsed - 1/3 cup extra - virgin olive oil - 1 tablespoon red wine vinegar - 1 tablespoon chopped Italian parsley - salt - pepper

Curl the bresaola into rosettes. Arrange the carrot, potato, asparagus, greens, endive, bresaola, bocconcini, and bread on a platter. Mix the hard-boiled egg, anchovies, olive oil, vinegar, 1/4 cup of cold water, salt, pepper, and parsley in a blender. Dress the salad and serve.

Mozzarella and bresaola over greens

Preparation time: 15'

Ingredients: (Serves 4)
For the dressing: 2 tablespoons coarse mustard - 2 tablespoons tarragon mustard - 1 tablespoon dry white wine - 1 scallion, minced - 4 sprigs marjoram, leaves only - 1/2 cup extra - virgin olive oil - 1 tablespoon balsamic vinegar - 1/2 tablespoon red wine vinegar - salt - For the mozzarella and bresaola: 3/4 pound bresaola, thinly sliced - 8 slices mozzarella (1 1/2 ounces each) - 1 head Boston or Bibb lettuce, washed and dried - 1 small head curly endive, washed and dried - 1 tablespoon extra - virgin olive oil - salt - pepper

Preheat the grill. Prepare the dressing: Place the scallion in a bowl. Whisk in the two kinds of mustard, a pinch of salt, the wine, and the two vinegars. Whisk in the olive oil in a thin stream, until the dressing is emulsified; add the marjoram leaves. Prepare the mozzarella and bresaola: Season the mozzarella slices with a pinch of salt and pepper, and brush with the olive oil. Grill for 2 minutes per side, turning once. Meanwhile, in a serving dish, combine the lettuce and curly endive. Fold the bresaola slices. Arrange the grilled mozzarella and bresaola slices over the greens. Spoon the dressing over the mozzarella and bresaola, and serve immediately.

Grilled vegetable sandwich

Preparation time: 15'

Ingredients: (Serves 1)
1/2 French bread, halved - 4 slices eggplant - 4 slices mozzarella - 1/2 red pepper, cut into long strips - 1/2 yellow pepper, cut into long strips - 2 scallions, halved lengthwise - 1 clove garlic, peeled - 1/4 cup mayonnaise - salt

Heat a grill or ridged steak pan over high heat. Cook the eggplant, red and yellow peppers, and scallions until soft and brown, turning once. Meanwhile, in a mortar, crush the garlic and salt until smooth; stir into the mayonnaise. Grill the bread, crumb side down, for 3 minutes, or until lightly toasted. Spread the bread with the garlic mayonnaise, top with the vegetables and mozzarella, close, wrap in foil, and serve while still warm.

Bocconcini salad

Preparation time: 10'

Ingredients: (Serves 4)
1 pound mozzarella bocconcini - 1 pound tomatoes, cut into wedges - 1/4 pound string beans, tipped and boiled - 2 cups baby lettuce, washed and dried - 4 salted anchovies, deboned, rinsed and chopped - 1/2 cup basil leaves - 1/4 cup Italian parsley - 1/4 cup extra - virgin olive oil

On a large plate, arrange the mozzarella, tomatoes, string beans, and lettuce. In a blender, purée the anchovies, basil, parsley, and olive oil until smooth; pour over the salad and serve.

Mozzarella based Recipes