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Mozzarella

Explore 164 recipes, 52 videos, and more

Stuffed Shells

Ingredients
  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 4 ounces thinly sliced prosciutto, chopped
  • 3 garlic cloves, minced
  • 1 red onion, chopped
  • 1 head radicchio, cored and shredded (4 cups)
  • 1 teaspoon red-wine vinegar
  • 12 ounces fresh ricotta cheese (1 1/4 cups)
  • 8 ounces fresh mozzarella cheese, chilled and cut into small cubes (1 cup)
  • Coarse salt and freshly ground pepper
  • 5 cups favorite tomato sauce
  • Unsalted butter, for dotting
  • Garnish: finely grated Parmesan cheese
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Grilled Eggplant Sandwich

Time:30 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for grill
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
  • 6 ounces fresh mozzarella, thinly sliced
  • 1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
  • 2 medium tomatoes, cut into 1/2-inch slices
  • 14 fresh basil leaves
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Squash-Blossom Frittata

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Marinated Mozzarella

Other Ideas:
Cheese course, Italian
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Pressed Mozzarella and Tomato Sandwich

Time:10 mins
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Grilled-Peach Pizzas with Prosciutto

Time:20 mins
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Italian Pressed Sandwiches

Ingredients
  • 1 rectangular ciabatta or other thick-crusted bread, about 18 inches long by 5 inches wide
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 pound prosciutto, thinly sliced
  • 1/4 pound hard salami, thinly sliced
  • 1/2 pound fresh mozzarella cheese, sliced
  • Freshly ground black pepper
  • 1/8 teaspoon dried oregano
  • 5 whole sun-dried tomatoes, in oil, thinly sliced
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Brussels Sprout-Lemon Pizza

Time:25 mins
Ingredients
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3/4 pound store-bought pizza dough
  • 3 ounces lightly salted fresh mozzarella, thinly sliced
  • 1 1/2 ounces finely grated Pecorino Romano cheese (about 2/3 cup)
  • 3 cups packed brussels sprout leaves (from about 1/2 pound)
  • Coarse salt and freshly ground pepper
  • 5 paper-thin lemon slices, cut into half-moons (from 1/2 lemon)
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Eggplant Parm Stacks

Ingredients
  • 1 eggplant (1 1/4 pounds total), sliced crosswise 1/3-inch thick (12 slices total)
  • 4 tablespoon olive oil, divided
  • Coarse salt
  • 1/2 cup fine breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • Fresh ground black pepper
  • 1 1/2 teaspoons fresh oregano, finely chopped
  • 2 tablespoons fresh basil, chopped
  • 1 1/2 cups Basic Italian Tomato Sauce
  • 1 pound fresh mozzarella, halved lengthwise and sliced crosswise 1/4-inch thick (12 slices total)
  • Extra-virgin olive oil to drizzle
  • Parmesan for garnish
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Eggplant Rollatini

Ingredients
  • 2 whole eggplants, peeled and sliced lengthwise, about 1/4 inch thick, to get about 12 slices
  • 2 cups fresh ricotta cheese
  • 1- to 1 1/2- pound piece of fresh mozzarella (1/2 cup to be shredded, the rest will be sliced)
  • 3 tablespoons Parmesan cheese (plus extra for sprinkling)
  • 1/2 pound sliced prosciutto or ham (optional)
  • 1 egg white
  • 2-3 cups prepared tomato sauce, homemade or store-bought
  • 1 loaf Italian bread, for serving
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