The Mozzarella in Carrozza one of the simplest and tastiest Italian snacks; worldwide popular, and with an interesting and smart history. Originally, the idea behind the Mozzarella in Carrozza has been prompted from the needs to reuse stale bead and old mozzarella. Nowadays, this appetizer is made with white bread slices, and mozzarella, and optionally other toppings like anchovies or ham. Here the recipe and the history!
Today roasted mixed vegetables! This recipe is great all year long, but I like serve it aside grilled meat or egg frittata in my garden enjoying a summer dinner with my friends. At this time, I choose my preferred vegetables and cheese, but it’s possible change ingredients as you prefer. Provencal herbs give a particular taste at this roasted mixed vegetables, I love them so much!
Sauteed spinach and mozzarella is a delicious Italian side. This recipe is perfectly paired with eggs and meats. The quality of mozzarella is fundamental to the success of this dish: it must be juicy and with original taste. Otherwise, the spinach will not become creamy and consistent!
In Italy we particularly love stuffing tomatoes! We really enjoy Roman-style gratin dishes prepared with breadcrumbs and herbs or with rice and potatoes. Today we’ll prepare them with one of my favorite fillings: diced eggplants that we will fry beforehand in order to release the typical eggplant parmigiana flavor. To further enhance our filling, we will add sun-dried tomatoes and smoked aged mozzarella (in Italy known as “scamorza“). You may serve these tasty tomatoes as an appetizer or as a side dish to your grilled meat. Once ready, let stand for 5 minutes and serve still warm!e ready, let stand for 5 minutes and serve still warm!