Tag Archives: fresh mozzarella

this meal really ‘stacked’ up…

After a serious craving for Italian food, I decided to do a deconstructed version of eggplant parmigiana for dinner…
Freestanding layers of crispy, breaded eggplant, slivers of melted fresh mozzarella, homemade sauce and sweet fresh basil leaves made this dish memorable [not to mention super flavorful]…

at a low simmer…
-R

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Party platter… for two!

It has been a while since a beautiful platter of creamy, fresh mozzarella, ripe tomatoes, vibrant basil and salty prosciutto has made an appearance across our vast island…
So I decided that would be just what we would be enjoying tonight! The silky, milky fresh mozz and salty prosciutto came from my favorite Italian specialty shop, while the basil and tomatoes from our local market.
I sliced the tomatoes and fresh mozz just thick enough, and dotted the platter with the basil and prosciutto… To finish off the platter, some fleur de sel and freshly ground pepper.
Two hearty loaves of Italian breads got sliced up [one seeded, one seedless… that’s how we roll in this house] and it was time to enjoy!
A gorgeous, rich finishing oil and balsamic reduction were used to just drizzle across these little beauties and enhance the flavors, yet not steal the show…

at a low simmer…
-R

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layers of perfection…

So to finish off a fantastic weekend full of good food and celebrations, what better to do then crank out an equally fantastic dinner!
I am a lover of anything parmigiana [and typically anything fried], so instead of a traditional parm dinner… the thought of a twist popped into my head!
So I sliced up some beautiful purply eggplant and breaded them, let them chill out for a bit to set up and then bathed them in some hot oil till completely golden, crispy and gorgeous [of course there was the need to taste along the way]!
To create this ‘deconstructed’ if you will eggplant parm, ripe tomatoes were chopped, basil chiffonade and fresh mozz sliced just thick enough to cause a melty glue to seal up this whole story.
Layer upon magnificent layer, this meal was built… a drizzle of oil and into the oven until melted and golden!
Sweet from the tomatoes, a wonderful freshness from the basil, crunchy and textured from the breadcrumb, tender and complexly flavored from the eggplant and oozing from the hot mozz!
What an exciting way to end this weekend…

at a low simmer…
-R

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it’s hip to be square, well in this case rectangle!!

Tonight I decided to make a sicilian-style pizza, rather than my usual everyday round pie… I picked up some creamy, slightly salty fresh mozz from the Italian market I frequent, clipped some vibrant green basil from my garden, grated some pecorino and defrosted some homemade sauce.
Into the oven for twenty-five minutes and a warm bubbly piece of perfection was born… waiting for this to cool off enough to handle was not on the agenda… a hefty square slice was dug out and onto the place it went for its magazine cover shoot!
The crust was soft and airy, with hints of rosemary and garlic infused gently throughout… the sauce blanketed the crust evenly and just enough to hold the fresh mozz and basil leaves in place. The fresh mozz stretched seductively with each breathy bite… there was not a crumb to be found on our plates, and who needed a napkin… our fingers were sucked clean!
This meal was not for the faint of heart!

at a low simmer…

-R

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green with envy!!

Tonight I was craving something I haven’t had in what feels like ages… broccoli rabe!! Beautifully green and full of garlicky delight. Instead of making this into a side dish, this played a major, money-making roll in bringing dinner to an exciting level…
A semolina loaf was the capsule that held a tender, crispy chicken cutlet married with the brilliant, tender broccoli rabe and warm, milky just made fresh mozzarella from my favorite Italian specialty food store…
Everything was built lovingly and picture perfect to resemble a hearty sandwich you would expect to have served at a great sandwich shop! Lucky for me this sandwich shop serves wine!!

at a low simmer…
-R

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a sunday night celebration!!

So tonight was a night for spectacular things… it was a night of celebration, as well as a night to put a spin on a traditional pizza!
Yesterday I made focaccia with the intent of using it as a base to layer up a gorgeous pizza. Homemade sauce was layered on the bottom, then some grated pecorino, slices of milky fresh mozz and a healthy drizzle of extra virgin! Into the oven and twenty minutes later… well there are no words for the mind-blowing experience we had. The crust was perfectly crunchy, salty and airy… meanwhile the sauce was rustic, the pecorino slightly salty and the fresh mozz creamy and melty.
To finish off such a rich and hearty meal, what better than a slice of yes… LIME pie with a fluffy and perfectly browned meringue topping! This is not just any pie, but a celebratory one to congratulate a hardworking woman who touches our lives in many ways! The filling was made the other day and got its close-up today when poured into the buttery graham cracker crust and topped off with a beautiful spiked meringue. Browned and gorgeous meringue was the barrier to a creamy, zesty lime filling. Now I’ll need to make more to satiate my breakfast tea and toast!!

at a low simmer…
-R

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enjoying the fruits of summer…

Creamy, juicy, salty, sweet… those were some of the flavors experienced with tonight’s dinner! Rotund tomatoes sliced thickly were separated by chunks of luxurious, buttery fresh mozzarella which lined there way down a crisp white platter. For some added freshness and flavor, basil cut from my planters and Italian prosciutto purchased at my favorite local purveyor!
Everything was drizzled with a super sexy and delicious finishing oil.
I just love simple ingredients that can pack an exciting punch.

at a low simmer…
-R

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small bites… BIG flavors!

Usually, as you have seen in the past, when I make a pizza it’s on the large side. Tonight I decided to change it up a bit and create three ‘tapas’ style pizzas! One had to be a traditional margherita pie, the other would be oil, garlic, sliced tomato and shredded fontina, and the last… well that would be the amped up [and star] pie dressed with homemade balsamic onions, sautéed bulk sausage and shredded aged manchego!
Each pie offered up distinct flavors, but the balsamic onion pie was like none I have ever experienced… slightly acidic, with syrupy and sweet notes, a touch of gaminess from the manchego and herby from the sausage! Perhaps I should have made regular size pies afterall…

at a low simmer…
-R

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purple beauties!

I was craving eggplant today! Perhaps it was the fact that I was running out of the caponata we had made, or maybe it was the gorgeous bounty that was available at the market? Regardless, it was a mission that would be accomplished today!
So after picking up two hefty, purple beauties it was time to decide on how to prepare them… I could make it as an addition to a summery pasta dish, in a vegetarian stir-fry, or my personal fave… FRIED! Well I think you all know where this is going; no not parm, but definitely something tasty. So I picked up some gorgeous brioche rolls from one of my favorite NYC based purveyors, as well as fresh mozz and roasted red peppers from my local Italian specialty food market!
Once home, it was time to slice, then dip and bread each sliver of eggplant. Into the fridge they all went to set up and then it was eventually time fry these bad boys… Of course some serious QC was required during the cooking process to make certain everything was seasoned wonderfully and absolutely delicious! [think more made it in my belly, than onto the awaiting tray]…
To serve… the brioche roll was opened gently, a slice of fresh mozz, a lettuce leaf, roasted red peppers, and lastly the star… two slices of the eggplant! Sweet from the roasted peppers, creamy thanks to the mozz, crunchy from the lettuce, as well as herbaceous from the breadcrumb.
Why do I see a midnight snack happening later…

at a low simmer…
-R

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light Italian fare…

To kick off the holiday weekend, we celebrated with a great bottle of wine and a full-on Italian dinner at one of our favorite restos!!
I decided on a golden, pan-fried chicken cutlet topped with peppery baby arugula, sweet chopped tomatoes and red peppers, along with milky diced fresh mozz.
The flavors all married together beautifully and made me wish I had a big enough belly to finish off the entire plate, but the good thing is the leftovers will make for an exceptional lunch…

at a low simmer…
-R

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