Smoked Mozzarella And Sun Dried Tomato Cigars Recipes

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SMOKED MOZZARELLA AND RICOTTA FRITTERS



Smoked Mozzarella and Ricotta Fritters image

Provided by Giada De Laurentiis

Categories     appetizer

Time 23m

Yield 4 to 6 side dish servings (makes 18)

Number Of Ingredients 16

1 1/2 cups fresh whole milk ricotta
1 1/2 cups shredded smoked mozzarella
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups panko (Japanese bread crumbs)
3 large eggs
3/4 cup all-purpose flour
Vegetable oil, for frying
1 tablespoon fresh chopped thyme leaves
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
  • Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
  • Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
  • For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

TUBETTI WITH SUN-DRIED TOMATOES AND SMOKED MOZZARELLA



Tubetti With Sun-Dried Tomatoes and Smoked Mozzarella image

This is from my 365 Ways to Cook Pasta cookbook. I want to find a way to convert this into a backpacking recipe.

Provided by dicentra

Categories     Potluck

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups tubetti
1 cup tomatoes, chopped
1/4 cup olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, crushed
1 pinch oregano
8 ounces smoked mozzarella cheese, cut into 1/4 inch dice
6 sun-dried tomatoes packed in oil, drained and minced
2 tablespoons fresh basil, chopped

Steps:

  • Cook the pasta until al dente.
  • Drain and rinse.
  • In a large bowl, combine the fresh tomatoes, oil, vinegar, salt, pepper, garlic and oregano.
  • Add the tubetti, mozzarella, sun-dried tomatoes and basil; toss to blend.

Nutrition Facts : Calories 503.9, Fat 27.7, SaturatedFat 9.6, Cholesterol 44.8, Sodium 518.5, Carbohydrate 43.6, Fiber 2.6, Sugar 2.7, Protein 20.1

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA



Smoked Mozzarella And Sun-Dried Tomato Pizza image

Provided by Molly O'Neill

Categories     dinner, lunch, pizza and calzones, main course

Time 2h25m

Yield 4 main-course servings

Number Of Ingredients 3

Basic dough (see recipe)
1/2 pound sun-dried tomatoes, packed in oil, drained, oil reserved
1/2 pound smoked mozzarella, halved lengthwise and sliced thin

Steps:

  • Prepare the dough.
  • Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

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