Sizes, types and names of mozzarella
· Bocconcini – small mozzarella
· Ovoline – egg-sized mozzarella
· Ciliegie – balls the size of large cherries
· Perlini – very small pearl-shaped balls
· Burrata – cheese that is filled with a mixture of sweet cream and mozzarella base mass before binding
· Straciatella – the name of the burrata filling: a mixture of sweet cream and mozzarella base mass
· Smoked mozzarella – the cheese is lightly smoked, which you can immediately feel when you open the package.
· Fior di latte – this inscription (Italian for “milk flower”) indicates that it is cow’s milk mozzarella.
Signe Meirāne emphasizes that buffalo milk mozzarella definitely does not need to be baked and heated, because its magic lies precisely in its freshness. You can simply drizzle with olive oil, sprinkle with a little sea salt and pepper and enjoy with bread, soaking in the juices that ooze from the cheese. It can also be enjoyed like any good mozzarella with quality olive oil, tomatoes, cured meat, peaches, strawberries or balsamic. And you can certainly put it in a burger, on warm soup, stew, pasta or already baked pizza. Another type of mozzarella marked with the PDO* sign is also recommended to be eaten fresh, but all the others can be safely added to food when baking.
RECIPES
1. Herb mozzarella (10 minutes + 24 hours, for 4 people)
Required:
- 2 buffalo milk mozzarellas;
- 2 cloves of garlic, cut into thin slices;
- 1 sprig of rosemary;
- 5 basil leaves;
- 5 parsley leaves;
- 1 orange peel, finely grated;
- 1 orange juice;
- 60 ml of Rimi Extra Virgin olive oil;
- 1 tsp. smoked salt;
- 1 tsp. freshly ground black pepper.
Preparation:
Put all the ingredients in a glass jar or container, mix and cover. Turn the jar upside down and back. Put in the refrigerator for 12-24 hours; served as a snack or as a complement to other food – pasta, salad, bruschetta, etc.
2. Mozzarella mushrooms (15 minutes, for 4 persons)
Required:
- 20 ml of grape seed oil;
- 350 g of eco champignons, cut into different sizes;
- 300 g of eringi mushrooms, cut into 5 mm slices;
- 1 tsp. fresh thyme leaf;
- 1 tsp. anise seed;
- 2 small cloves of garlic, thinly sliced;
- 1 tbsp. k. finely chopped parsley;
- 1 tbsp. k. finely chopped basil;
- 2 cow’s milk mozzarellas;
- sea salt to taste;
- freshly ground black pepper to taste.
Preparation:
Heat the oven in grill mode. In a pan that can be put in the oven, heat the oil and fry the mushrooms with salt, thyme, anise and garlic on a medium flame. When they are already ready, turn on a higher flame so that the mushrooms brown nicely. Remove from the stove, add the mozzarella, sprinkle with parsley and basil and place in the oven on grill mode until the cheese is melted and bubbling. Serve immediately either as a main course or as an accompaniment to meat dishes. It tastes perfect with fresh bread.
3. Potato porridge with mozzarella (60 minutes, for 4 persons)
Required:
- 1 kg of I Love Eco potatoes;
- 1 tbsp. k. thyme leaves;
- 1/2 lemon peel;
- 2 large garlic cloves, peeled;
- 1 bay leaf;
- 1 tsp. sea salt for water;
- 30 ml of Rimi Extra Virgin olive oil;
- 20 g of Grana Padano cheese;
- 20 g of butter;
- smoked sea salt to taste;
- freshly ground black pepper to taste.
- For serving:
- 2 buffalo milk mozzarellas; greens
Preparation:
Boil water in a pot and when it bubbles, add chopped lemon peel, thyme, garlic, bay leaf and salt. Boil the potatoes until very soft – the duration depends on the size of the potatoes. When ready, drain, reserving about 150 ml of water. Remove the bay leaf from the pot, press the rest with a potato masher (not a mixer). When the gruel starts to form, slowly pour in the oil, stirring all the time, then add the butter, stirring actively. At the end, add the saved potato water and a little smoked salt to make the porridge as creamy as you like. Taste for salt and pepper. Serve topped with mozzarella, from which each diner nibbles off a piece.
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