Fresh Mozzarella Stuffed Caramelle Pasta Food

FRESH MOZZARELLA-STUFFED CARAMELLE PASTA

Steps:

• In a medium mixing bowl, combine salt and flour creating a well in the center. Add the slightly beaten eggs and mix. Mixture should form a stiff dough, but the addition of the water may be necessary.
• Lightly flour a surface and knead dough for 5 minutes. (I use the dough hook on my KitchenAid mixer to do all of the above.).
• With a pasta machine or rolling pin, roll the dough 1/8" thickness (very thin, but not too thin to hold the mozzarella.) Cut into 25 small rectangles.
• Brush each rectangle with melted butter. Place one cube of mozzarella into the center of each rectangle. Fold over the long edges and pinch together.
• Pinch the ends together close to the mozzarella and give each end a twist. Each mozzarella packet should look like a rolled up taffy. Set aside until all of the pastas are made.
• Meanwhile, bring 4 quarts of salted water to a boil.
• Once the pastas are ready, boil in batches of 5 caramelles until they float back to the surface (about 3-4 minutes.) Remove to a warmed serving bowl. Complete the cooking and finish pasta with some melted butter and garlic sprinkled with Parmesan OR with some marinara and a sprinkle of fresh basil.

BAKED SPAGHETTI AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine. Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

MOZZARELLA STUFFED MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, soak the breadcrumbs in the milk.
• Add the beef, garlic, parsley, Parmesan cheese, egg and 1 tsp salt to the soaked breadcrumbs and stir with a fork until combined.
• Place about 2 tablespoons of mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with remaining mozzarella.
• Cook at 350 degrees for 25-30 minutes.