smoked mozzarella

Creamy summer pasta salad with smoked mozzarella and parmesan cheese. Mixed with fresh baby spinach and a light parmesan dressing. 

Smoked Mozzarella Pasta Salad

oz organic rigatoni pasta

oz roasted bell pepper

oz smoked mozzarella, cubed

2.5 oz shredded parmesan cheese

oz organic white wine vinegar

cayenne pepper,

oz fresh baby spinach

garlic,

parsley

salt & pepper (optional)

Boil water in a large saucepan and cook...

Boil water in a large saucepan and cook rigatoni as directed. Rinse, drain and run cold water over noodles to cool and chill the pasta.

Prepare spinach for blanching. See instructions below. 

Whisk together in a large bowl (big enough...

Whisk together in a large bowl (big enough to hold pasta salad), vinegar, garlic, parsley, cayenne pepper, and light mayo.

Add rigatoni noodles, spinach, peppers, smoked mozzarella, and...

Add rigatoni noodles, spinach, peppers, smoked mozzarella, and parmesan cheese. Toss with a large spoon until blended. 

Chill for 30 min to 1 hour. Tossing...

Chill for 30 min to 1 hour. Tossing every 15 minutes to blend. Serve as a side dish with your favorite summer meal! 

Bring water to a rolling boil in a...

Bring water to a rolling boil in a medium saucepan. 

Add spinach to water and submerge for 1...

Add spinach to water and submerge for 1 minute.

Drain spinach and rise with cold water. 

Place spinach in a stack of two paper...

Place spinach in a stack of two paper towels. Wrap with paper towels and squeeze the water out of spinach.

Unwrap spinach and set aside. 

Polpette - Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami are exactly the thing you didn't know was missing in your at home Italian repertoire!

Southern Italian Stuffed Meatballs

½ pork

½ lb ground beef

bread crumbs

eggs

tbsp kosher salt

parmigianno regianno (plus extra for garnish)

2% milk

oz smoked mozzarella

oz spicy salami (calabrese?)

Combine ground pork, ground beef, bread crumbs, eggs, salt, parmesan cheese, and milk in a large mixing bowl.&nbsp; Stir together with your hands until the mixture has just come together but all the eggs and breadcrumbs are evenly distributed all the way through&nbsp;

Take 2-3 tbsp of ground meat mixture and pat if flat into a patty form&nbsp;

Wrap half of a slice of spicy salami around a small piece of smoked mozzarella cheese and add it to the top of the ground meat&nbsp;

Take another 2-3 tbsp of ground meat and flatten it over the top of the salami and mozzarella and the other ground meat patty&nbsp;

Pinch the two ground meat patties together closing the salami and mozzarella into the meatball.&nbsp; Roll to seal completely and place onto a greased baking tray.&nbsp;&nbsp;

Repeat the remaining meat, salami and mozzarella. You'll use around two greased baking sheets in total.&nbsp; Place both trays of meatballs in the refrigerator to chill for 15 min&nbsp;&nbsp;

While the stuffed meatballs chill, preheat the oven to 550.&nbsp; Do not turn the oven to broil yet.&nbsp;&nbsp;

Bake the meatballs at 550 for 10 minutes

Turn the oven to broil and broil the meatballs for an additional 5 minutes.&nbsp; The outsides should be browned and bubbly.&nbsp; A metal skewer inserted briefly to the center of one meatball should come out hot.&nbsp;&nbsp;

Add fresh parmesan and parsley to the top of the meatballs and serve with pasta

https://www.youtube.com/watch?v=iS2wmZQk22U

Southern Italian Meatballs stuffed with smoked mozzarella and spicy salami - these are heaven!

Here's what you need: flour, kosher salt, active dry yeast, water, cornmeal, flour, tomato paste, hot water, red wine vinegar, maple syrup, salt, pepper, garlic, dried oregano, dried basil, dried marjoram, cayenne pepper

Ultimate Homemade Pizza Recipe by Tasty

flour

salt

dry yeast

cornmeal,

flour, extra,

tomato paste

water

red wine vinegar

maple syrup,

pepper

oregano

basil

marjoram

cayenne pepper

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a very large bowl, whisk together the dry ingredients.

Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.

Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.

Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours,  until doubled in size and porous.

Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.

Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.

Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.

Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.

Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.

Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.

Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn’t burn. Look for the edges to become charred and crispy and the cheese to bubble.

Let the pizza cool for 5 to 10 minutes before cutting and serving.

https://vid.tasty.co/output/75868/landscape_480/1517422661

Smoked mozzarella cheese and smoked cheddar cheese are easy to make at home! Follow this simple recipe to make your own smoked cheeses!

How to Smoke Cheese

mozzarella cheese

cheddar cheese

Start the smoke tube so that you have a steady smoke.

Place the cheese on the smoker along with a bowl of ice. Place the lid on the grill.

Rotate and turn the cheese to ensure the smoke flavor is even, about every 15 minutes.

After at least an hour of smoking, your cheese is done.

You can serve the smoked cheddar or smoked mozzarella immediately or keep it in the refrigerator for up to two weeks.

I learned this dish from a Sicilian cook in a small town outside Palermo. She makes it by layering thinly sliced eggplant with fresh curd cheese and caciocavallo (I use fresh ricotta and provolone instead), as well as pecorino and Parmesan cheese — a bit like a lasagna without pasta. It is quite delicious and unusual in that there is no tomato sauce, as there often is in so many Sicilian baked eggplant dishes. The anchovies, melted into the crisp bread-crumb-and-cheese topping, provide a sharp contrast to the sweetness of the eggplant. I like to serve a tomato salad alongside.

Baked Eggplant With Ricotta, Mozzarella and Anchovy

olive oil

eggplants

Salt and pepper

red pepper

red onion, thinly sliced

ricotta

smoked mozzarella, thinly sliced (or use fresh mozzarella)

Parmesan

pecorino cheese (about 2 ounces)

anchovy

bread crumbs,

oregano,

NYT Cooking

https://static01.nyt.com/images/2017/07/05/dining/05KITCHEN4/05KITCHEN4-videoSixteenByNineJumbo1600-v2.jpg

Heat oven to 375 degrees. Generously oil a 9- by 13-inch baking dish. Season eggplant slices on both sides with salt and pepper. Arrange half the eggplant slices in one layer on bottom of dish, overlapping slices slightly. Drizzle or paint eggplant generously with olive oil. Sprinkle with crushed red pepper to taste and scatter onion slices evenly over surface.

With a small spoon, distribute the ricotta in little blobs evenly over surface, then arrange half the smoked mozzarella over the ricotta. Sprinkle with 1 cup grated provolone.

Make another layer of overlapping slices with remaining seasoned eggplant. Drizzle or paint eggplant generously with olive oil. Top surface evenly with remaining smoked mozzarella and provolone, then sprinkle with Parmesan and pecorino. Arrange anchovy fillets over top and sprinkle with bread crumbs.

Bake uncovered for 45 minutes to 1 hour, until eggplant is quite tender when pierced with a fork and top is crisp and golden. (If top seems to be browning too quickly, tent with foil and reduce heat to 350 degrees.) Remove from oven, dust with oregano and let rest at least 20 minutes before cutting into squares. The dish is best served at room temperature, not piping hot.

I love eggplant but not anchovies so it was a wash.

Made this dish for dinner tonight for 4 friends — probably one of the most unappetizing looking, salty things I’ve ever made. An obscene amount of salty cheeses that totaled about $55 (in cheese alone.) Never thought to mix red onion and eggplant and now I know why.

I made this dish on Thanksgiving with my daughter.  It was so delicious

I didn't love this. I think cutting the eggplant slightly thinner and peeling it (to answer the peeling debate) would have helped. I used 1/2 the provolone, just because I thought the casserole was going to overflow. And I didn't have pecorino, so omitted that. They were not missed. But otherwise I followed the recipe. I wish there was a good way to distribute the anchovy throughout. As is, you either get no anchovy or get too much anchovy in each bite.

This was very good. It took me three hours, start to end of cooling time.

An original, appetizing dish! I think it's a good springboard for roasting peppers and zucchini as well. I used equal amount zucchini and eggplant, barely salted them, and used about a third of the amount of cheese. I used a blend of 4 italian cheeses instead of pure provolone or parmesan, as I didn't want to overwhelm the dish with those flavors. It came out really nice!
The anchovy topping was intensely salty, so I'll soak my anchovies next time, or use capers.

Did anyone try to eliminate the anchovies and add tomatoes?

Tasty, but texture was not great. It baked 1 1/4 hours and the eggplant and onion (all thinly sliced) were still underdone. Also, a lot of liquid came out of the eggplant. If I make this again, I may pre-bake or pre-nuke the eggplant slices, sautee the onions, and use more breadcrumbs on the top (1/4 cup wasn't nearly enough to make a crunchy topping).

Looking for a recipe to use eggplants from my garden, so gave this a shot. I love cheese, but I should have known from reading the ingredients that this would be just too cheesy. Won’t make it again.

I omitted onions but added minced garlic which, along with the red pepper flakes and cheeses, gave this simple comforting dish a deep flavor, and homemade breadcrumbs on top were a nice crunch on the soft eggplant.

I made this exactly to recipe; man was it Salty! I don't believe the eggplant needed salt and pepper after slicing.  The amount of salt in the cheeses was plenty.  I didn't get a chance to read all the notes on this dish, but the one I would have liked to read was the one about the anchovies in oil. I didn't know they would be that salty.  I believe it compromised the dish.  If using sardines in oil, use very sparingly!

I just made this for one serving and loosely followed instructions. I can't deal with little anchovies looking at me so I just mixed in some anchovy paste with the ricotta. I'm not worried about oil but I did neglect to put oil on the first layer of eggplant. Didn't have any provolone so pretty much skipped that (used a tiny bit of provel that was past its prime). Didn't salt the eggplant per others recommendations. The dish was very good! I'd make it again. Didn't taste like it needed salt.

Made a totally bastardised version of this. Extra (cooked) eggplant, less cheese (and reg mozz). Cooked onions and a bunch of mushrooms, garlic, spinach and mixed it with the ricotta and some soft cheese. Added two thin layers of tomato sauce I wanted to get rid of. Used a whole tin of anchovies half melted in a pan and mixed with ricotta half chopped mixed with breadcrumbs. Very good! Next time more anchovies and cheese and no tomato to see what it's like. Not too salty! Actually added some.

As a cheese addict, I never thought I would say this, but there is too much cheese in this dish.  It is very good, very rich and easy to make, though.  Next time, I'll reduce the provolone and mozzarella.

I should have known better than to salt both sides of the eggplant slices. I will make it again without salt. Other ideas here also seem worth trying.

Have to chuckle at the people who try to replace anchovies in everything. If you don't tell them they are there, in most recipes, they would never know, as they melt away to pure unami...but take them away and the recipe looses a hidden layer of natural saltiness that olives, capers and other substitutes can't really provide. That said, thinly sliced or chopped salt cured black olives are a great ADDITION to the dish!

The accompanying photo shows eggplant that has not been peeled (or at least that's what it looks like to me) in contrast to the instructions.   I could imagine the recipe with peeled or unpeeled eggplant, but would appreciate knowing if, in fact, it does need to be peeled.  In any case it does sound delizioso. I also appreciate the convenience of not having to fry the eggplant first in preparation.

I live in a small city -- 23,000 folks -- in Iowa. My choices for anchovies are limited to the Roland brand. I haven't seen another brand since leaving NYC 10 years ago. Is there a brand that is universally beloved that I might order online? Thanks. Ron

As someone suggested above, I would try olives and capers to substitute for the anchovies. Want to make this for a vegetarian friend, so I'm very interested in hearing if anyone has tried it that way.

I love anchovies and eggplant in any form.  I was attracted to this recipe because there was no pre-baking or frying involved.  However the final result following the recipe exactly gets you a dish that is far too heavy on the cheese.  Next time I would halve the amount of both ricotta and provolone.  Also try hard to use anchovies preserved in salt and use the filets after rinsing in water.  Ordinary super market canned anchovies are far too salty and have a poor texture.

The aversion to anchovies baffles me. I put anchovies in everything except ice cream and coffee.

ok the suspense is KILLING me.  thanks to Deborah for being the first to point out that the recipe itself says 'peeled' eggplant while the photo clearly shows UNPEELED.  which is it????????

On serving plate overlap alternate slices of tomato, blood orange, and mozzarella. Sprinkle with minced garlic, a little salt, and oregano and/or basil. Drizzle with olive oil.  (If blood orange isn't available use thinly sliced sweet red onion.) Amazing, will be your new favorite salad.

I use these and they are available on amazon. Make sure to pat some of the oil before use. If you buy the salt packed - soak in milk for an hour and rinse/dry before using. <a href="https://www.amazon.com/Agostino-Recca-Fillets-Anchovies-Olive/dp/B00KY6P2VM/ref=sr_1_12_a_it?ie=UTF8&qid=1499358097&sr=8-12&keywords=sicilian+anchovies" title="https://www.amazon.com/Agostino-Recca-Fillets-Anchovies-Olive/dp/B00KY6P2VM/ref=sr_1_12_a_it?ie=UTF8&qid=1499358097&sr=8-12&keywords=sicilian+anchovies" target="_blank">https://www.amazon.com/Agostino-Recca-Fillets-Anchovies-Olive/dp/B00KY6P...</a> <a href="https://www.amazon.com/Agostino-Recca-Salted-Whole-Anchovies/dp/B0050ILYRA/ref=sr_1_4_a_it?ie=UTF8&qid=1499358097&sr=8-4&keywords=sicilian+anchovies" title="https://www.amazon.com/Agostino-Recca-Salted-Whole-Anchovies/dp/B0050ILYRA/ref=sr_1_4_a_it?ie=UTF8&qid=1499358097&sr=8-4&keywords=sicilian+anchovies" target="_blank">https://www.amazon.com/Agostino-Recca-Salted-Whole-Anchovies/dp/B0050ILY...</a>

No need to chuckle.  Some people are vegetarians and anchovies aren't a vegetable. At least not any that I've found.

Because I did not have all the cheeses listed in the recipe, I made some substitutions.  I used ricotta, unsmoked mozzarella, piave vecchio and good parm.  Because it was just two of us eating, I used a perfect medium sized eggplant and did not overlap the slices when I put them in a 8" sq. pan.  This will be one of my Go-to summer recipes.

Made this for 4th of July, substituting green olives and capers for anchovies, with some sliced mushrooms in the middle as well. Was a big hit.

Thanks Mr. Tanis. What an exciting recipe! We love eggplant and especially ANCHOVIES! The idea of their combination is already mouth-watering! Might use caciocavallo which we also like a lot.

Anchovy filets packed in olive oil are very strongly flavoured and incredibly salty. The solution is better anchovies. Try salt-packed anchovies like Agostino Recca or Scalia, both available online. They come in large cans, so one option is to go in with someone else and share a can, storing half each in your fridges in glass containers. You soak them in water for about half an hour, and clean them under running water. Ironically, they are far less salty than the jarred kind and very yummy.

Can't wait to make this! The idea of not having to fry or bake eggplant first, but just assemble is so enticing!

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Top 5 smoked mozzarella recipes from across the web

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Top Tags

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