Who Sells Smoked Mozzarella Cheese Food

3-INGREDIENT SMOKED MOZZARELLA STICKS

Steps:

• Arrange stack of egg roll wrappers on a clean work surface in front of you like a diamond. Working with one at a time, brush surface lightly with water. Place a mozzarella log across bottom third of diamond. Roll cheese up tightly in wrapper, tucking corners in halfway through. Seal edges, then repeat with remaining wrappers and cheese.
• Pour oil into a large nonstick skillet to come 1/8" up sides; heat over medium-high until shimmering. Working in batches, fry mozzarella sticks, turning once, until golden brown, about 2 minutes per side. Transfer to paper towels and season immediately with salt. Let cool slightly before serving.

MARINATED STEAK FETTUCCINE WITH SMOKED MOZZARELLA SAUCE

Steps:

• Marinate steak for 2-4 hours or overnight.
• To prepare Smoked Mozzarella sauce sautee vegetables in olive oil until translucent, add tomato puree, wine, soy sauce, and reduce by a quarter. Add beef stock and bring to a boil. Whisk in smoked mozzarella and heavy whipping cream until thick and bubbly. Strain.
• In a large sauté pan on Medium High Heat, add oil until warm. Add escarole, garlic.
• And sugar and sauté 1 to 2 minutes. Add white wine. Braise the escarole until soft and all the wine is evaporated.
• Grill marinated steak to desired temperature. Slice.
• Add roasted peppers and 1 1/2 cups smoked mozzarella sauce. Simmer until thickened and toss is cooked pasta. Stir to coat. Add sliced marinated steak to the top and garnish with Parmesan cheese and green onions.

VEGETABLE RISOTTO WITH SMOKED MOZZARELLA

Steps:

• Bring the broth and water to a boil in a large pot over high heat.
• Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste.
• Cover and lower the heat to medium.
• Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender.
• Set a colander into a large bowl, then carefully drain the vegetables and broth.
• Reserve the broth and vegetables separately.
• Heat the oil in a large, deep skillet over medium-low heat.
• Add the onion and sprinkle with salt and pepper.
• Cook, stirring occasionally for 5 minutes, or until the onion is softened.
• Add the rice, stirring to coat with the oil.
• Cook for 3 minutes, stirring frequently.
• Add the Limoncello and stir to coat the rice.
• Stir for one minute until the liquids are absorbed.
• Add 1 cup of the reserved broth.
• Stir constantly for about 2 minutes, or until the rice absorbs the broth.
• Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry.
• The dish should look creamy.
• Test the rice for doneness.
• Remove from the heat.
• Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy.
• Taste for seasonings.
• Serve immediately.

HOMEMADE SMOKED MOZZARELLA CHEESE

Steps:

• Reconstitute powdered milk by stirring into 15 cups cold water; stir until dissolved.
• Combine reconstituted milk, heavy cream, and citric acid in a large pot over low heat. Heat to 90 degrees F (32 degrees C), about 15 minutes.
• Dilute 1/4 teaspoon rennet in remaining 1/4 cup water. Pour into the pot and stir, about 45 seconds. Continue to heat mixture until it reaches 100 degrees F (38 degrees C), about 10 minutes. Remove from heat.
• Let mixture stand until temperature climbs to 105 degrees F (41 degrees C), about 3 minutes, and sets into curd. Pull edge of the curd gently with a thin knife or spoon to check to make sure it is set.
• Slice vertically into the pot to cut curd into 1-inch squares. Transfer curd to a microwave-safe bowl using a hand-held strainer or slotted spoon, draining out as much liquid (whey) as possible.
• Heat the curd in the microwave on high for 1 minute. Drain off whey. Stretch curd mixture and fold, repeating until it cools and becomes difficult to stretch.
• Reheat in the microwave for 30 seconds. Drain whey. Stretch and fold the curds repeatedly.
• Repeat this process one more time, kneading salt and liquid smoke into the cheese. Shape into a ball and place in a bowl of cold water. Cover with plastic wrap and chill until firm.