Fantabulously Easy Under An Hour Fresh Mozzarella Food

QUICK TOMATO-BASIL PASTA WITH FRESH MOZZARELLA

Steps:

• Bring 4 quarts water to boil in large pot.
• Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
• Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

CHICKEN MOZZARELLA

Steps:

• Brown chicken in oil, in large skillet.
• Add spaghetti sauce. Simmer, covered, until chicken is cooked through.
• Sprinkle with cheese.
• Can also be served with pasta.

RICOTTA CHEESE AS A BY-PRODUCT OF MOZZARELLA

Steps:

• Over medium heat cook the whey to 200*. Remove from heat and squeeze the juice of half of a lemon into the pot. If you don't have lemon use vinegar. Give it a gentle stir.
• Wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. Cheesecloth will be too open to use so go for cotton or muslin.
• Ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. You should have about 1 1/2 cups of ricotta.
• To make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. The drier the better for your cannoli filling.
• Store in the refrigerator.

CROCK POT POLENTA WITH GOAT CHEESE AND FRESH MOZZARELLA

Steps:

• Mix 2 cups of cold water with ground corn in crock pot so there are no lumps.
• The rest of the water should be hot. Mix that in until there are no lumps.
• Mix in the cheeses until mixed. Don't worry if it isn't melted right away.
• Put the crock pot on high and bake covered. After an hour or so, if you're around, give it a good stir.
• Mine has a four hour high and then goes to warm. I let it go overnight and in the morning it's perfect for a morning dish.
• I then put the leftovers in a Saran Wrap lined bread pan and put in the refrigerator to firm up. It can then be sliced and baked, pan fried, etc. however you love to use polenta. You can also leave out the cheese and increase the cornmeal by about half a cup for a plain polenta, add fresh or dried herbs (Italian herbs, fresh basil, garlic, etc all are amazing) to change things up.