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The Margheritan: a Traditional Tomato, Basil, and Cheese Pizza

Mozzarella, Italian food.

Image via Wikipedia

margheritan.jpg

Today’s modern pizza of tomato sauce and cheese can be traced back to an Italian pizzario, Raffaele Esposito of Naples, owner of a tavern called Pizzeria di Pietro e Basta Cosi. In 1889, he created a pizza for the visiting Italian King Umberto I and Queen Margherita. He used tomatoes, basil, and mozzarella cheese to represent the Italian flag’s colors of red, green, and white. The queen asked Raffaele what the dish was called and the smart chef replied, “The Margherita, after you, my Queen.” This recipe calls for two types of mozzarella: One is sold shredded in plastic pouches, available in any supermarket; the other is fresh, a soft, white ball that melts into milky pillows. I usually buy an 8-ounce (225g) ball called fior de latte, or “flowers of milk.” Fresh mozzarella has a shelf life of about two weeks.
Photo From: Grilled Pizzas & Piadinas by Chef Craig Priebe with Dianne Jacob – Used for review purposes
Ingredients:

Directions:

1. Brush the grilled side of the pizza crust with the Herbed Grill Oil. Dust with the Parmesan and sprinkle with the mozzarella. Drop spoonfuls of the Chunky Tomato Basil Sauce onto the pizza. Tear the fresh mozzarella into chunks and distribute across the pizza, filling in the holes between the sauce.
2. Grill. Garnish with the basil leaves before serving.

RecipesPizzas > The Margheritan: a Traditional Tomato, Basil, and Cheese Pizz

 

Source: http://www.theroguegourmet.com/recipes/pizzas/the-margheritan-a-traditional-tomato-basil-and-cheese-pizza/

 

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Posted by on March 22, 2011 in Cheese, Vegetables

 

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Betty’s Loaded Tex-Mex Lasagna Recipe

Mozzarella cheese

Image via Wikipedia

In this video, Betty demonstrates how to make Loaded Tex-Mex Lasagna. Along with lasagna noodles, this one-dish meal contains eggs, yogurt, 3 kinds of cheese, Italian sauce, black beans, and spinach. It’s an interesting dish that is loaded with lots of healthy ingredients to start your New Year!

Ingredients:

9 lasagna noodles, cooked according to package directions and drained (I put about ½ teaspoon salt in the water to cook the lasagna.)
2 large eggs, lightly beaten
4-oz. cream cheese, softened to room temperature
6-oz. carton plain yogurt
1 cup shredded mozzarella cheese
10-oz. package frozen chopped spinach, thawed and drained (I squeeze the thawed spinach with paper toweling to remove all liquid.)
¼ cup chopped fresh cilantro
½ teaspoon salt
3 cups shredded Mexican-style cheese, divided (You may use taco-style, Monterey Jack, or pepper jack cheese.)
15-oz. can black beans, drained and rinsed
(2) 23.5-oz. jars Italian sauce (I used a garden vegetable variety.)
½ teaspoon ground cumin seed
cooking oil spray

In a mixing bowl, stir together 2 large lightly-beaten eggs, 4-oz. softened cream cheese, 6-oz. plain yogurt, a 10-oz. package frozen spinach, thawed and drained, ¼ cup chopped fresh cilantro, ½ teaspoon salt, and 1 cup shredded mozzarella cheese. Set aside. In a separate mixing bowl, mash a 15-oz. can of rinsed black beans. Stir in (2) 23.5-oz. jars Italian sauce and ½ teaspoon ground cumin seed. Spread 1/3 of the black bean mixture into a 13-inch by 9-inch by 2-inch Pyrex baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles across the bottom. Spread ½ of the spinach mixture over the top of the noodles. Sprinkle 1 cup Mexican-style cheese over the top. Repeat layers one time, and then top with remaining 3 lasagna noodles and the remaining 1/3 of the bean mixture. Cover with aluminum foil and bake at 350 degrees (F) for about 45 to 50 minutes. Remove the aluminum foil, sprinkle with remaining 1 cup of Mexican-style cheese. Bake an additional 5 to 10 minutes or until cheese is melted. This is a hearty, but healthy casserole that you will find to be very tasty, economical, and warming during the winter months ahead. I hope you enjoy it! –Betty

 

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Betty’s Mozzarella Sticks

2010-12-24 - Making Mozzarella Sticks - 0016

Image by smiteme via Flickr

In this video, Betty demonstrates how to make Super Bowl Mozzarella Sticks. These are sticks of mozzarella cheese that are coated in seasoned crumbs and deep-fried until the coating is browned and the cheese is just beginning to melt.

Ingredients (for 16 mozzarella sticks):

8-oz. package mozzarella cheese, cut into 16 equally-sized sticks
1/3 cup all-purpose flour
1/8 cup cornstarch
1 egg, well beaten
1/8 cup water
¾ cup Italian breadcrumbs
¼ teaspoon garlic salt
peanut oil for frying

In a shallow dish, mix 1/3 cup flour with 1/8 cup cornstarch, and set aside. In a small mixing bowl, beat 1 egg, add 1/8 cup water, and set aside. In a shallow dish, mix ¾ cup Italian breadcrumbs with ¼ teaspoon garlic salt, and set aside. Coat each mozzarella stick, one at a time, by dipping it into the flour mixture, then the egg mixture, and then the breadcrumb mixture. Place on a plate and refrigerate for at least a half-hour. Heat about 1-inch of peanut oil in a heavy pot over medium heat until it reaches 330 to 350 degrees (F). Use tongs to dip coated, chilled mozzarella sticks into the hot oil. Fry until golden brown, about 20 to 30 seconds. Remove immediately from hot oil and drain on a wire rack. When all of the mozzarella sticks are done, transfer them from the wire rack to a nice serving plate, and serve with a dip of your choice. Hot Wing Sauce, Ranch Dressing, Blue Cheese Dressing, or ketchup are all good dips to use with Super Bowl Mozzarella Sticks. Enjoy! –Betty 

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Betty’s English Muffin Party Pizzas Recipe

In this video, Betty demonstrates how to make Super Bowl English Muffin Pizzas. This is a great party food, because you can provide the toppings and let your guests make their own miniature pizzas!

Ingredients:

English muffins, split in halves
bottled Italian sauce (or pizza sauce)
meat suggestions: browned Italian sausage, browned pork sausage, pepperoni, partially cooked bacon, cooked ham, browned hamburger, cooked chicken, or others (I used only browned Italian sausage.)
vegetable/fruit suggestions: chopped onion, chopped green bell pepper, chopped red bell pepper, chopped mushroom, chopped green olives, chopped ripe olives, chopped pickled jalapeno peppers, chopped pineapple, or others (I used only chopped onion, chopped green pepper, and chopped mushrooms.)
shredded mozzarella cheese
other topping suggestions: shredded Cheddar cheese, shredded Parmesan cheese, shredded Romano cheese, shredded provolone cheese, chopped anchovies, or others

Place English muffin-halves in a toaster or in the oven under the broiler unit until lightly toasted. Place the toasted muffin-halves on a shallow nonstick baking pan or a pan that has been sprayed with cooking oil spray. Spread each toasted muffin-half with Italian sauce, until the top is covered, but not enough to make the finished pizza soggy. Place toppings, one at a time, on top of Italian sauce, with the last topping being a generous amount of shredded mozzarella cheese. Place pan in oven that has been set to broil. Broil (with the oven door closed) until the cheese is melted and beginning to brown. The English muffin-half should be nice and crispy and tan. Remove pan from oven, and quickly remove finished Super Bowl English Muffin Pizzas to a large serving platter, and repeat the process for another batch. You can have more than one batch going at the same time, if you have a lot of people to feed, but serve pizzas while they are hot. These are scrumptious, but also hearty and filling, finger-friendly, and just delightful for a Super Bowl Party! I hope you enjoy these! Happy Super Bowl to you and yours! Love, Betty ♥

 

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