36 posts tagged “mozzarella”

Mini Meatball Sammies
Yield 8 servings

2 tablespoons extra-virgin olive oil
1/2 onion
1 small carrot
1 stalk celery
3 pinches fresh thyme
1 14-ounce can crushed tomatoes
1/3 pound ground sirloin
1/3 pound ground pork
1/3 pound ground veal
1 large egg
3 cloves garlic
1/2 cup bread crumbs
2 tablespoons milk
1/4 cup grated cheese
1/4 cup fresh flat-leaf parsley
2 pinches crushed red pepper flakes
1 cup chicken stock to thin sauce
4 hot dog buns
4 slices mozzarella cheese

Preheat oven to 400°F. Place a medium-size sauce pot over medium-high heat, add EVOO. Add the onion, carrot and celery, and cook for about 3-4 minutes. Add the thyme and cook for another minute. Add the crushed tomatoes, turn heat down to low and cook for 10-15 minutes.

In a medium-size mixing bowl, combine meats with egg, garlic, bread crumbs, milk, grated cheese, parsley, red pepper flakes and season with salt and pepper. Form into mini meatballs. Add the meatballs to the sauce and cook for 15-20 minutes or until cooked through. Thin the sauce with chicken stock as the sauce thickens, or as needed.

Cut about 1/4 inch off of each end of the bun and then cut in half so you 2 mini buns. Place a couple strips of cheese on each mini bun and then place a couple meatballs on that. Top with a little sauce and enjoy!

Mozzarella Panini
Makes 3

2 ciabatta rolls
1/4 cup Pesto (recipe follows)
1/2 cup Pepperonata (recipe follows)
6 thin slices fresh mozzarella
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper

Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat.

Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.

Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

Pesto
Makes about 3 cups

2 cups extra-virgin olive oil
1/2 cup Parmigiano Reggiano
1/4 cup pine nuts
1 teaspoon unsalted butter, room temperature
2 basil, leaves only, well washed and dried
Coarse salt and freshly ground pepper

In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

Pepperonata
Makes about 4 cups

5 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1/2 teaspoon crushed red-pepper flakes
1/4 teaspoon dried thyme
2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper

In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.

Preheat oven to 350 degrees;. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.

Skewered Bocconcini Sandwiches
Makes 2 dozen

30 bay leaves, preferably fresh
1 ficelle or very thin baguette, cut into forty-eight 1/4-inch-thick slices
12 balls fresh bocconcini (bite-size mozzarella), at room temperature, halved
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
6 tablespoons unsalted butter
6 flat anchovy fillets, minced
2 tablespoons capers, drained
1 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons chopped flat-leaf parsley

Heat oven to 325 degrees, and line a baking sheet with parchment paper. Skewer 1 bay leaf, 1 slice of bread, 1 piece of cheese, and another bread slice. Continue skewering until 4 sandwiches are formed on each skewer, beginning and ending with a bay leaf. Place skewers on baking sheet. Brush each skewer with olive oil and season with salt and pepper. Bake, turning skewers halfway through, for 7 minutes, or until cheese is warmed through but not melted. Meanwhile, in a small saucepan, melt butter over medium heat. Add anchovies, and stir until well combined. Add capers, lemon juice, zest, and parsley. Spoon mixture over skewers. Serve immediately.

Stuffed Beef Burgers
Makes 6

3 pounds ground chuck
Coarse salt
1 1/2 teaspoons freshly ground pepper
3 ounces thinly sliced fresh mozzarella, optional
1 tablespoon chopped fresh herb leaves, such as oregano or basil (optional)
12 grape tomatoes, halved (optional)
Vegetable oil, for brushing
6 hamburger buns, such as sesame

Using your hands, combine beef, 3 teaspoons salt, and the pepper in a bowl. Shape into 6 balls. Scoop a heaping tablespoon from center of each; reserve. Fill each burger with 1/2 ounce mozzarella, 1/2 teaspoon herbs, and 4 tomato halves; season with salt. Press the reserved meat over filling, pinching to seal. Gently flatten into patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour.

Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, about 4 minutes per side for rare or 10 minutes per side for well-done. Toast buns, if desired. Serve burgers on buns.

Meatball Lasagna
Serves 10 to 12

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Meatball Lasagna (recipe follows)
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Meatballs
Serves 10 to 12

3/4 cup fresh breadcrumbs
6 tablespoons whole milk
2 tablespoons extra-virgin olive oil
2 medium onions, finely chopped
6 garlic, finely chopped
1 1/2 pounds ground beef, preferably chuck
1 1/2 pounds ground pork
3 large, whole eggs, lightly beaten
3 large egg yolks, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated Parmesan cheese
Coarse salt and freshly ground pepper
Dried breadcrumbs, for work surface
Olive oil, for frying

Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.

Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined.

Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture.
Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs.

Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs.

Lasagna (another version)
Serves 12

2 thirty-five-ounce cans plum tomatoes, (about 6 cups)
3 tablespoons extra-virgin olive oil, plus more for the baking sheet
2 finely chopped medium garlic cloves
1 tablespoon coarse salt
1 1/2 tablespoons freshly ground black pepper
20 fresh basil leaves, 8 torn, 12 whole
3 pounds fresh ricotta cheese
3/4 grated cup (2 1/2 ounces) Parmigiano-Reggiano cheese
8 tablespoons unsalted butter, softened
1/4 teaspoon freshly grated nutmeg
1/2 pound grated mozzarella cheese
Spinach Pasta

Pass tomatoes through a food mill fitted with the large disc; set aside. Heat oil in a medium skillet over medium-low heat. Add garlic; cook until soft and light golden brown, about 2 minutes. Add reserved tomatoes, and simmer until thickened, about 35 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Stir in torn basil leaves; set aside.
In a large bowl, combine ricotta and Parmesan cheeses, butter, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until well combined. Set aside.

Oil a rimmed baking sheet; set aside. Cover and bring a large pot of salted water to a boil. Add one sheet of pasta at a time to boiling water. Cook for 1 minute, and transfer to prepared baking sheet. Repeat until all pasta has been cooked.

Preheat oven to 350 degrees;. Line a baking sheet with a Silpat or parchment paper; set aside. Assemble the lasagna: Spread 1/2 cup tomato sauce in the bottom of a 9-by-13-inch baking pan. Place a layer of lasagna sheets in the pan, allowing sheets to hang over the ends of pan. Spread 1/4 of the ricotta-cheese mixture evenly over pasta and sprinkle with mozzarella. Top with a layer of pasta, cut to fit inside pan. Spread 1 cup tomato sauce over pasta. Repeat layering process, alternating pasta layers with cheese and sauce layers (there should be a total of three cheese layers and two sauce layers).

Bring pasta hanging over ends of the pan up and over the top of final layer. Use more pasta, if necessary, to completely cover top. Spread with 1 1/2 to 2 cups tomato sauce. Dollop top of lasagna with remaining ricotta cheese mixture. Sprinkle with remaining mozzarella. Place on prepared baking sheet, and transfer to oven. Bake until the top is bubbling and light golden brown, 45 to 50 minutes; garnish with whole basil leaves.

Lasagna
Recipe courtesy of Martha Stewart
Work time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes

1 pound ground turkey
1 1/2 pounds mozzarella, (5 cups grated)
1 (26 ounces) chopped tomatoes
1/2 pound sweet Italian sausage, (casings removed)
1 1/4 cups ricotta
1 pound no-boil lasagna noodles
1 1/2 teaspoons dried oregano
4 ounces Parmesan, (1 cup grated)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium chopped onion
1 garlic clove
1/2 basil, (3 tablespoons coarsely chopped)

Preheat oven to 350 degrees;. Crush the garlic; grate the cheeses. Chop the onion. Wash the basil and pick and chop the leaves.
 
To make the sauce: Heat 1 tablespoon oil in a skillet over medium heat; cook onion, garlic, salt, and pepper 1 minute. Add turkey and sausage; cook, breaking up with a spoon, until browned, about 5 minutes. Stir in tomatoes and oregano. Reduce heat; simmer 1 minute. Transfer to a medium bowl. Stir in basil. Coat baking dish with cooking spray or oil; spread a thin layer of sauce on the bottom of the dish. Top with a layer of noodles. Next, spread a third of the ricotta, then 1 1/2 cups sauce, on top. Sprinkle with 1 cup mozzarella and 3 tablespoons Parmesan. Repeat these steps 2 more times.

Top with a layer of noodles, the remaining sauce, and mozzarella; sprinkle with 3 tablespoons Parmesan (save the rest for sprinkling over servings). Cover with foil; bake 20 minutes. Remove foil; bake 20 minutes more. Let rest 10 minutes before cutting and serving.
Vegetable Variation: This vegetarian version of our sauce makes a hearty and delicious lasagna. Clean and trim 8 ounces button mushrooms; finely chop in a food processor. Follow the recipe, but in step 3, cook onion and garlic in 2 tablespoons olive oil. Add mushrooms, 1 cup diced zucchini, and 1/2 cup diced red bell pepper instead of turkey and sausage; cook, stirring, until just tender, about 6 minutes. After simmering with the tomatoes and oregano, stir in 4 cups chopped spinach along with the basil. Then follow steps 4 through 6 to assemble the dish.

Tomato-Sausage Lasagna
Serves 8

12 dried lasagna noodles, (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded shredded mozzarella cheese, (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese, (about 3 ounces)

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Make sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their purée, breaking up tomatoes with a spoon or your finger; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees;. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Baked Rigatoni
Serves 8 to 10

3 tablespoons olive oil
2 large cloves garlic, finely chopped
1 small onion, finely chopped
1 (six-ounce) tomato paste
2 (28-ounce) unpeeled crushed tomatoes in puree
1 teaspoon sugar
1 tablespoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 pound rigatoni
2 pounds sweet Italian sausage, casings removed
1 1/2 pounds whole-milk ricotta cheese
1 pound mozzarella cheese, shredded

Preheat oven to 350 degrees;. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.

Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside. In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.

In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper. To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

Italian Savory Pie
Makes one 9-inch pie

2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 large eggs, lightly beaten
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 pound mozzarella cheese
1/4 pound prosciutto, thinly sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten, for brushing

Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.

Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.

Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.

Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.