Fresh, whole milk mozzarella. This lightly salted mozzarella is made in the authentic Italian style, which means it is creamy on the inside with a thick outer skin that peels like an onion. When you cut into this cheese, a pool of milk should form on the plate -- an easy-to-identify mark of true mozzarella. Suggestions for Use: The classic Italian mozzarella dish is Insalata Caprese, a salad of sliced mozzarella, fresh tomato, basil, extra virgin olive oil, salt and pepper. But versatile mozzarella has many other uses, including the following:- Make a vegetarian club sandwich using mozzarella, tomato and basil.
- To use fresh mozzarella for pizza, slice and drain in a colander for about 45 minutes. Bake pizza without cheese first, then add mozzarella and bake for about 30 seconds more. Serve.
- Stack a slice of tomato and a slice of mozzarella on top of a piece of grilled eggplant and bake until the cheese melts. Season with sea salt, freshly ground pepper and extra virgin olive oil.
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