Then he had a breakthrough: "I produced some buffalo mozzarella that was good, " he says.
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Burrata, a cream-filled ball of mozzarella, can be found at cheese shops and fine grocery stores.
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For starters, the plum tomato and basil with homemade mozzarella pizzetta is refreshingly flavorsome.
Pour another layer of warm polenta over the mozzarella, spreading it evenly to the edges.
Several spent an evening trying to describe mozzarella to Wei Shi from China.
Spread half of the ricotta mixture (about 1 cup) over the mozzarella cheese.
Bake for 15-20 minutes to heat through and melt the Mozzarella, then set aside for a few minutes to cool.
Lay the mozzarella strips, side by side and lengthwise down the mold, over the polenta, leaving a border all around.
The recalled products, including Mozzarella Bites and Pizza Dippers, have "best by" dates from Jan. 1, 2013, to Sept. 29, 2014.
Slices of Wisconsin mozzarella are topped with a garlicky, yet subtly sweet tomato sauce, and the fresh basil and homemade sausage pack a punch.
To counter pizza's two main ingredients, tomato and mozzarella, he says the wine needs acidity and a generous proportion of sweet fruit.
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Traditionally, mozzarella, that bouncy, grassy-fresh ball of a cheese, is made with the milk of the water buffalo in the Campania region of Southern Italy.
Of particular note is the Fresh Mozz, a Yankees Stadium exclusive that packs house-made mozzarella, marinated eggplant, tomatoes and spicy sauce on a round roll.
Taking its cue from the age-old Neapolitan tradition, pizzas are made from slowly proofed sourdough, San Marzano tomatoes and buffalo mozzarella singed in an extremely hot wood-fired oven.
Spread the remaining ricotta mixture over the mozzarella cheese.
Friable, briny and reminiscent of mozzarella, the cheese is consumed no later than six to 10 days after production and is a perfect match with roggebrea, a stiff but crumbly rye bread.
The Top Hat Cafe in Ridgeville, Indiana (where a sign behind the bar reads "Absolutely no arguing or fighting or you are barred") served up deep-fried pickles, like mozzarella sticks but saltier.
The Top Hat Cafe in Ridgeville, Ind. (where a sign behind the bar reads "Absolutely no arguing or fighting or you are barred") served up deep-fried pickles, like mozzarella sticks but saltier.
The best three in town are easily the top three in New England, all offering the local "clam pizza" (a white pie - tomato-free, with mozzarella or ricotta cheese - plus local clams).
Likewise, ordering The Godfather, a monstrous sandwich with four different meats, mozzarella, roasted peppers, pepperoncini and extra virgin olive oil, from Villa, a classic deli near East Hampton train station, is a ten-minute operation, as opposed to an hour.
Ditto the little plates at Mediterranean restaurants (a caprese salad consisting of mozzarella, tomatoes, and basil drizzled with olive oil can be 400 calories) and the small plates at Korean restaurants (fried spring rolls and coconut shrimp).
That is one of the reasons why Italian cooks are often compared to designers: On one hand you have the heritage of great ready-to-eat products like pizza, mozzarella, Parmesan, Parma ham, then on the other hand people like me.
At the time, I didn't understand what made it so wonderful, but on reflection, the pizza had fresh mozzarella, the right amount of fresh and tangy red sauce and a crust that was the perfect balance of taste and texture.
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Instead, they skew toward the comfort food options traditionally favoured by room service diners, such as miso-marinated Pacific black cod and pizza topped with fresh mozzarella, but they're prepared in the same kitchen and with the same ideals as in Ramsay's haute location, including the use of seasonal and regional ingredients.
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