1816 extra mozzarella Recipes

olive oil, plus extra for greasing grill pan, portobello mushrooms (about 5 inches in diameter), stemmed, salt and freshly ground black pepper, extra-virgin olive oil, plus extra for drizzling, garlic, minced, sized vine ripened tomatoes , cut into 1/2-inch pieces, fresh water-packed mozzarella, drained, cut into 1/2-inch cubes, chopped fresh basil leaves

beefsteak tomatoes, diced, sweet onion, roughly chopped, extra-virgin olive oil, bocconcini (small balls of fresh mozzarella), quartered, or fresh mozzarella, cubed, kosher salt and pepper, dried fettuccine, fresh basil , torn

figs, stalks trimmed, balsamic vinegar, extra virgin olive oil, plus extra for drizzling, lemon , finely grated zest and juice, fresh thyme, chopped, mint leaf, chopped, mozzarella cheese, salad leaves, salt and pepper

unbleached all-purpose flour (3 cups), water, room temperature (1 2/3 cups), table salt, instant yeast, sugar, extra virgin olive oil, crushed tomatoes, extra virgin olive oil, table salt, shredded mozzarella cheese (1 1/2 cups)

warm water (100o to 110of), rapid-rise active dry yeast, granulated sugar, all-purpose flour, extra-virgin olive oil, kosher salt, extra-virgin olive oil, kosher salt, freshly ground black pepper, garlic cloves, peeled, red bell pepper , cut into 1/4-inch strips, cremini mushrooms, cleaned, stemmed, and quartered, shredded smoked mozzarella cheese

beef brisket, kosher salt and coarsely ground black pepper, extra-virgin olive oil, garlic, peeled and crushed, celery stalks, cut into chunks, carrot, cut into chunks, yellow onion, cut into chunks, red wine, beef stock, fresh rosemary, bay leaves, fresh thyme sprigs, mayonnaise, stone-ground mustard, onion rolls, buttered and toasted until golden, smoked mozzarella, red cabbage slaw , recipe follows, freshly squeezed lemon juice (about 1 1/2 lemons), red wine vinegar, sugar, extra-virgin olive oil, sliced jarred cherry peppers, shallot, thinly sliced, head red cabbage, thinly sliced (about 4 cups), kosher salt and freshly ground black pepper

olive oil, for frying, ball fresh mozzarella , buy a piece wrapped, not packed in water, fresh smoked mozzarella , found in the specialty cheese case, all purpose flour, eggs, milk , eyeball it, italian style bread crumbs, grated parmesan or romano, chopped fresh flat-leaf parsley, stems or large sprigs each fresh parsley , sage, thyme, fine salt, extra-virgin olive oil, garlic, chopped, crushed red pepper flakes , moderate to hot heat level, eyeball the amount, crushed tomatoes, coarse salt, bamboo skewers , 6-inch, or party picks, for dipping

eggs, mozzarella cheese , cut into cubes, milk, flat leaf parsley, chopped, salt & freshly ground black pepper, extra virgin olive oil

orecchiette (little ear-shaped pasta; about 3 cups uncooked), pea-size mozzarella or fresh mozzarella, diced, grape tomatoes or pear tomatoes in assorted colors, halved, extra-virgin olive oil, white balsamic vinegar, minced fresh garlic chives or regular chives, minced fresh oregano

green figs 12 small balls of fresh mozzarella, mizuna or arugula 1 bunch thai basil or purple mint, fruity extra-virgin olive oil coarse salt and freshly ground black pepper, lemon juice, wash the figs and remove the little stems with a paring knife., mozzarella from their liquid. wash the greens ., place the mizuna or arugula and basil or mint, without any coarse stems, in a medium bowl and toss with the olive oil., pile in the middle of two dinner plates . with your thumbs gently pull each fig in half and lay them open-side up around the plates., arrange the cheese around as well. sprinkle with a little extra olive oil, a few drops of lemon juice, and the coarse salt. you can grind over some pepper if you like.

smoked mozzarella cheese, coarsely chopped, extra virgin olive oil , plus, extra virgin olive oil, sun-dried tomato pesto, chopped parsley, salt & freshly ground black pepper, flatbread cracker , for serving

ciabatta, sliced bacon or pancetta, zest of 2 lemons, buffalo mozzarella cheeses, fresh rosemary, garlic, extra virgin olive oil, handfuls of mixed fresh herbs (chives, chervil, mint, basil, parsley), good handful of nice black olives, pitted, fresh red chili, seeded and finely chopped, lemon juice, extra virgin olive oil, sea salt and freshly ground pepper

vine ripe tomatoes, fresh mozzarella, roasted peeled green chili, extra virgin olive oil, roasted chopped garlic clove, fresh basil, balsamic vinaigrette, extra virgin olive oil, balsamic vinegar, dijon mustard, chopped garlic, salt, freshly ground black pepper

vine ripe tomatoes, fresh mozzarella, roasted peeled green chili, extra virgin olive oil, roasted chopped garlic clove, fresh basil, vinaigrette, extra virgin olive oil, balsamic vinegar, dijon mustard, chopped garlic, salt, freshly ground black pepper

ripe tomatoes, sliced (choose large juicy red ripe tomatoes), mozzarella cheese, sliced, salt (to taste), fresh ground black pepper (to taste), fresh basil leaf, chopped (about 1/3 to 1/2 cup or to taste), fresh minced garlic, salt, dijon mustard, honey, balsamic vinegar, extra virgin olive oil , plus, extra virgin olive oil, fresh ground black pepper (to taste)

warm water , about 110 degrees f, extra-virgin olive oil , plus 4 tbsp for greasing the baking pan, dry yeast, honey, all-purpose flour, plus extra for rolling dough, kosher salt, cornmeal , to dust baking pan, roma or italian plum tomatoes, thinly sliced, basil leaves , chiffonade, grated mozzarella, salt and white pepper

pizza dough , brought to room temperature, extra-virgin olive oil, grated parmigiano-reggiano, broccoli from trimmed broccoli bin in produce section, 1/3 head, extra-virgin olive oil , 1 turn of the pan, cracked garlic, chicken breast cut for stir fry or chicken tenders, salt and freshly ground black pepper, part skim ricotta cheese, sun dried tomatoes in oil, drained and sliced, shredded mozzarella cheese , available on dairy aisle, leaves fresh basil , torn or stacked and thinly sliced

farro, extra-virgin olive oil, divided, water, fresh lemon juice, grated lemon zest, fresh mozzarella (preferably buffalo mozzarella), seedless cucumber, peeled , halved lengthwise, and thinly sliced diagonally, mache or other soft lettuce, leaves torn if large (about 4 cups), handful of basil leaves , torn if large