Posts Tagged ‘Mozzarella’

Serves 2

2 large aubergines, preferably the round variety
extra virgin olive oil
2 balls of mozzarella
1-2 tins of chopped tomatoes
1 bunch fresh basil
1 clove of garlic, crushed
freshly grated Parmesan
salt and pepper

a small baking tray

Wash, top and tail the aubergines peel off alternate stripes of skin. Then slice lengthways in 1cm thick slices. Ideally, do this the night before, layer in a pasta drainer sprinkling some rock salt on each layer, then put a heavy weight on top (usually a pot full of water does the trick) and leave to rest in the sink. The aubergines will lose quite a bit of water overnight. The following day, pat each slice with kitchen paper to dry them further. This step helps a lot as it improves the final result (you’ll get a meatier, less watery bake) but it’s not essential, so if you don’t have time just skip this bit.

Fry the aubergines in hot oil, but try to use as little as possible as aubergines will soak up a lot of oil resulting in a very heavy and greasy bake. Leave to rest on kitchen paper to absorb excess oil. If you have dried the aubergines overnight with salt, then they probably don’t need any seasoning. If you haven’t, then add salt to taste (consider they will flavour the tomatoes as well). Mix the tomatoes with the crushed garlic and some freshly ground black pepper.

Now start building your parmigiana. Put a spoonful of chopped tomatoes (you can use passata if you prefer a creamier result) on the bottom of the baking dish, then place a layer of aubergines on top. Top with more tomatoes, finely chopped mozzarella, basil and parmesan. Repeat until you run out of aubergines, making sure the last layer of parmesan is quite generous. Bake for half an hour at 200C, serve hot.

Got your own version of Meanzane alla Parmigiana? Let us know using the comment box.

You can find buffalo mozzarella in almost almost every supermarket and delicatessen across the UK, but the quality and taste can vary massively depending on the production method. Buffalo milk gives mozzarella an intense, herby and full flavour, and treated the right way can give you an immensely delicious cheese. With our Italian background, finding the very best Mozzarella is extremely important, and we’ve hit gold with our traditionally produced hand-rolled buffalo milk mozzarella. So, what makes ours better than the rest…?

Taste: This amazing buffalo mozzarella ticks all the boxes in terms of flavour and texture: soft and milky, slightly salty and packed with the aromas of herbs and musk, just as tradition would have it. It melts in your mouth and leaves you with a beautiful rich aftertaste.

Region: Buffalo mozzarella is only produced in Campania and in some areas of Lazio and Puglia, but the best is only from the provinces of Caserta and Salerno near Naples. We get ours from the town of Aversa, traditionally one of the most renowned for this product.

Quality: The DOP certification guarantees that this mozzarella is only produced following the traditional methods of hand rolling and using exclusively fresh buffalo milk. This mozzarella is produced strictly within two hours from the milking process.

Production: Antico Caseificio Serra is known as a true pioneer of the past century. That’s why this mozzarella is perfect.

Cost: We always let you know the price per kg so you can easily compare our prices. Our hand rolled buffalo mozzarella is not only superior in quality, but it is also better value than the mozzarella found in the supermarket:

Natoora “Hand Rolled Buffalo Mozzarella“ £19.96/kg

Abel and Cole “Laverstoke Park Buffalo Mozzarella” £23.12/kg

(prices checked on 31/8/2010)

Aubergine is at the peak of its season at the moment so it’s the perfect time to enjoy its creamy flesh. With ripe tomatoes, basil and mozzarella, this dish makes the most of some great seasonal produce.

Serves 2

2 large aubergines
4 ripe San Marzano tomatoes
garlic
fresh basil leaves
125g mozzarella
parmesan
salt and freshly ground black pepper
chillies

Chop some basil leaves and garlic and mix with salt and freshly ground black pepper.

Wash the tomatoes then slice and place in a bowl with a crushed garlic clove, some roughly chopped basil, salt and pepper and a dash of E.V.O. oil. If you like a bit of a kick, add some chilli. Leave to marinade.

Wash the aubergines and cut off the top. Slice in half lengthways. Slit across and rub sparingly with the herby mix, trying to season the inside of the pulp. Make sure you don’t cut near the skin. Drizzle with olive oil.

Place in a preheated (200C) oven on a baking tray and cook for 25 minutes until soft. Top with the tomatoes, cook for a further 5 minutes. Then add the mozzarella slices and sprinkle with parmesan, grill for a couple of minutes and serve, garnished with whole basil leaves.

If you like to have something with it, try some cous cous or a refreshing mixed leaves salad.

You’ll find mozzarella in almost every supermarket and delicatessen across the UK. We all love this Italian wonder, but the quality varies hugely depending on producer and production method. Of course, it also depends what kind of milk has been used. Buffalo milk gives mozzarella an intense, herby and full flavour, whilst cow’s milk mozzarellas are beautifully creamy, subtle and soft. With our Italian heritage, we really understand what makes a great tasting mozzarella and we took our time in finding the absolute best Cow’s Milk Mozzarella. We’re sure you will tell in the taste!  So, what makes ours better than the rest…?

Taste: Our artisanal cow’s milk mozzarella has a lovely fresh, milky taste, with a good bit of “bite” that differentiates it from mass-produced alternatives. Soft and moist, but slightly drier than the buffalo milk mozzarella, it’s ideal for cooking as it will not loose too much water. It is also fantastic with salads.

Region: Mozzarella is traditionally produced in all of Southern Italy, but is particularly enjoyed in Campania and Puglia. Campania is traditionally the home of buffalo mozzarella, whilst Puglia is renowned for it’s cow’s milk mozzarella. Our cow’s milk mozzarella is direct from Puglia, a region that not only loves to enjoy mozzarella, but also really knows how to produce it with outstanding quality.

Quality: Our mozzarella from Caseificio Olanda in Puglia is unrivalled for taste and texture. It is produced following the traditional hand rolling method and it contains only milk (the best milk from Puglia!), salt and rennet…nothing else.

Production: It is expertly hand pulled and hand rolled by master cheesemakers who are still using the same methods that were used centuries ago. The artisanal provenance of this mozzarella means that it is produced in small batches, guaranteeing the best care and the use of top ingredients.

Cost: We always let you know the price per kg so you can easily compare our prices. Our cow’s milk mozzarella is not only superior in quality, but also better value than many so called “premium” varieties found in the supermarket.

Natoora “Cow Milk Mozzarella” £15.00/kg
Ocado/Waitrose Cow’s Milk “Brescia Organic Mozzarella” £15.92/kg
Abel and Cole Cow’s Milk “Mozzarella” £18.32/kg

(prices checked on 25/2/2010)

For more information and to buy, click here.