Fresh Mozzarella Tomato Thai Basil And Gorgonzola Piadine Food

FRESH MOZZARELLA, TOMATO, THAI BASIL, AND GORGONZOLA PIADINE

Steps:

• Preheat broiler.
• Place the piadine on 1 or 2 baking sheets and spread them with a bit of the tomato paste, then layer with a small amount of the tomato, and sprinkle with the garlic. Arrange mozzarella, basil, and Gorgonzola on top, sprinkle with the Parmesan, then drizzle with olive oil.
• Broil, in batches if necessary, until the cheese melts and the sandwiches are sizzling hot. Serve immediately.

PAD THAI

Steps:

• Prepare noodles by placing in medium-size bowl, cover with cold water, and allow to soak for 15 minutes. Drain. Return noodles to the bowl, cover with hot water, and soak for another 15 minutes. Drain, rinse in cold water, and drain again. Set aside.
• Heat the oil in a wok; if using an electric one, set to medium heat (350°F). Add the garlic and onion and stir-fry until the onion is translucent, about 5 minutes. Do not allow the garlic to brown. Add the shrimp and stir-fry until pink, 2 to 3 minutes. Add the ketchup, fish sauce, sugar, lemon juice, and vinegar and stir well. Pour in the beaten eggs and let them set slightly, about 3 minutes. Add the noodles, bean sprouts, and peanuts and mix well.
• Transfer the noodles to a large serving platter and place a heap of bean sprouts and lemon wedges to one side. Sprinkle the peanuts and cilantro over the noodles and serve.

STEAMED CLAMS WITH THAI BASIL AND CHILES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
• Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper). Bring to a boil.
• Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
• Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.

TOMATOES WITH GORGONZOLA

Steps:

• Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
• Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.

MOZZARELLA, TOMATO AND BASIL SALAD

Steps:

• Slice tomatoes and mozzarella cheese same thickness.
• Arrange the tomatoes, mozzarella, and basil alternating in a circle around a decorative serving dish.
• Drizzle with olive oil (and balsamic vinegar if desired).
• Serve with salt and pepper to individual taste.

FRESH MOZZARELLA, TOMATO, AND BASIL COUSCOUS SALAD

Steps:

• In a large bowl combine the tomato, mozzarella, shallots, olive oil, lemon juice, salt, pepper, and garlic, toss well then refrigerate, covered, to marinate for 30 minutes.
• In a saucepan bring the water to a boil and gradually stir in the couscous; remove from the stove, cover, and set aside for 5 minutes.
• With a fork, fluff the couscous then let cool.
• Add the cooled couscous and chopped basil to the tomato mixture in the bowl and toss.
• Garnish with whole basil leaves and serve.
• Note: part-skim mozzarella cheese can be substituted.

TOMATO, MOZZARELLA & THAI BASIL CROSTINI

Steps:

• Grill bread slices and rub with garlic clove.
• In a bowl, combine tomatoes, shallot, sesame oil, and rice vinegar. Season with sea salt and pepper; let sit for 15 minutes.
• Put sliced fresh mozzarella on toasts. Spoon tomato mixture over mozzarella and garnish with Thai basil leaves. Season with sea salt and pepper.

GORGONZOLA-TOMATO SALAD

Steps:

• Place the cheese in the freezer for 30 minutes. (Makes it easier to grate).
• Grate the cheese into a small bowl. Add the parsley, shallot and basil, stirring gently to combine.
• Arrange the tomato slices on a large serving platter or on 6 individual salad plates. Sprinkle the cheese mixture over the tomato slices.
• Combine the olive oil, lemon juice, mustard, and salt and pepper to taste. Beat with a wire whisk. Drizzle the dressing over the salad.

WISCONSIN FRESH MOZZARELLA, TOMATO AND BASIL SALAD

Steps:

• In a small bowl whisk together the dressing ingredients.
• Cut tomatoes in 1/4th inch thick slices. Drain mozzarella from water and cut in 1/4th inch thick slices.
• Arrange tomatoes and mozzarella slices on platter. Drizzle with salad dressing. Sprinkle fresh chopped basil over top.
• Garnish with basil leaves and let stand 10 minutes to blend flavors.
• Serve with toasted baguette if desired.

FRESH MOZZARELLA & TOMATOES WITH ANCHOVY

Steps:

• Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.