Recipe: Fresh Mozzarella Recipes for Annabel - Fresh Mozzarella Salad, Pasta with Tomato, Fresh Mozzarella and Arugula, Fresh Mozzarella with Basil

Fresh mozzarella isn't quite the same stuff as the mozzarella that is put on pizzas. It's soft -a little softer than cream cheese - and very white. It has a pleasant salty, milky, taste, but can be somewhat sweeter than it is when aged. Look for it in the deli case, or at an Italian specialty market, where it is sold in balls, often swimming in it's whey. I consider it a delicacy, and does not need too many ingredients to be a delicious food.

Fresh Mozzarella Salad
Yield: 6 Servings

1/4 c extra virgin olive oil
2 cloves garlic; pressed
1/2 tsp crushed red pepper flakes; or more to taste
8 oz fresh mozzarella cheese; quartered
1 cup cherry tomatoes; rinsed, stemmed and halved
2 tb torn fresh basil leaves
salt to taste

In small skillet combine olive oil, garlic and red pepper flakes; heat gently over very low heat just until garlic sizzles and oil is warm; do not brown; cool at room temperature. Drain the mozzarella well and pat dry; place in a serving bowl. Drizzle with red pepper, garlic and oil. Toss to coat. Marinate in refrigerator 1-2 hours. Add the tomatoes, basil and salt just before serving. Toss lightly to blend. Serves 6.

Pasta With Tomato, Fresh Mozzarella And Arugula
Yield: 6 Servings

3 c chopped fresh tomatoes
6 c trimmed Arugula or watercress
8 oz fresh mozzarella cheese; diced
2 tb olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 lb penne pasta; cooked according to package

Combine tomatoes, arugula, cheese, oil, salt and pepper in large bowl. Toss with penne.

Fresh Mozzarella With Basil
Better Homes and Gardens, 10/96
Yield: 16 Servings

16 oz fresh mozzarella cheese
1/4 c roasted garlic oil; or good olive oil
2 tsp balsamic vinegar
2 tb fresh basil; snipped, or 1 tsp dried basil
1 tb freshly cracked pepper

Cut mozzarella into 1-inch cubes. Place cubes in a medium bowl. Add oil, balsamic vinegar, fresh or dried basil, and pepper; toss gently until the cheese is well-coated with oil and seasonings. Serve immediately, but it's better if it's allowed to sit covered in the refrigerator for a day or two. Spear cheese with toothpicks and serve with a nice, crusty sliced baguette.