italian tortellini salad from delightfulemade.com/

10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese

  1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
  2. In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
  3. Store in an air-tight container for up to 1 week.

 

Easy stuffed fresh mozzarella caprese from anitalianinmykitchen.com

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1 large and 1 medium fresh mozzarella (I used 2 medium and had a lot of caprese left over)**
12 cherry tomatoes or 2 or 3 medium to large ripe but firm tomatoes (seeded and chopped)
1/4 small onion chopped
1 celery stalk chopped
3/4 teaspoon oregano (3/4 gram)
1/4 teaspoon salt (1.35 grams)
4-5 fresh basil leaves chopped
4 tablespoons olive oil (54 grams)
1 tablespoon balsamic vinegar (14 grams)

Place the fresh mozzarella in a sieve over a bowl for approximately 20 minutes. Carefully hollow out the mozzarella, chop the excess mozzarella.

In a medium bowl combine, chopped excess mozzarella, chopped tomatoes, onion and celery, oregano,salt, chopped basil, 3 tablespoons olive oil and balsamic vinegar, toss gently together.

Fill the hollowed out fresh mozzarella with the caprese mixture, drizzle with 1 tablespoon olive oil and serve the extra caprese mixture on the side. Enjoy!

 

Roz’s Caprese Salad with Grape Tomatoes, Mozzarella & Basil

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  • 4 – 5 cups grape or cherry tomatoes, sliced in halves
  • 1 lb fresh imported Italian mozzarella, cut into ¼ – ½” cubes
  • ¼ cup extra virgin, first preseed Italian olive oil
  • 1 Tbsp. balsamic vinegar (or red wine vinegar for a more mild flavor)
  • 10 – 15 large fresh basil leaves (to taste)
  • Italian sea salt to taste
  • Freshly ground black pepper to taste
  • Fresh Italian bread
  1. Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar.
  2. Tear the basil into large pieces and toss into the salad.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve immediately (can be refrigerated to serve a little bit later too).
  5. Serve with fresh, crusty Italian bread

 

Compressed Watermelon Salad from the washington post

  • One 16-ounce block peeled,seedless watermelon
  • Kosher saltwmelon
  • 4 cups torn frisee
  • 1 cup cubed whole-milk mozzarella
  • 2 tablespoons raw, shredded coconut
  • FOR THE DRESSING
  • 1/4 cup plain rice wine vinegar
  • 1 tablespoon sugar
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons olive oil

For the watermelon and salad: Cut the watermelon into 2-inch squares that are 1/3-inch thick. Sprinkle them lightly with salt on one side. Lay the squares on flat surfaces that can fit inside the zip-top bags. Seal, pressing out as much air as possible. Place something on top of the bags that will provide gentle, even pressure, such as a plate with a few 15-ounce cans or a few bags of frozen peas on top. Freeze for 2 hours.

When the watermelon is ready, it will look flatter and have a denser texture. Transfer to a serving bowl; add the frisee and toss gently.

For the dressing: Whisk together the vinegar, sugar, lemon zest and juice, and oil in a liquid measuring cup to form an emulsified dressing.

Pour half of the dressing over the watermelon and frisee; toss gently to coat. Scatter the mozzarella cubes and coconut on top.

Serve right away; pass the remaining dressing at the table.

Parmigiana Bianca (“White” Eggplant Parmigiana) from food52.com

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Author Notes:
 This is a version of Eggplant Parmigiana that hails from Puglia, Italy’s heel, called “Parmigiana bianca” or “white Parmigiana”. The main difference is that it’s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe.

It’s typically served as an antipasto — cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.(less) – Emiko

  • large eggplants
  • Salt
  • Olive oil for frying
  • tablespoons (60 grams) dried breadcrumbs
  • eggs
  • 1/2 cup (125 milliliters) milk
  • ounces (80 grams) Parmesan or pecorino cheese, grated
  • ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese
  1. Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
  2. Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
  3. Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
  4. Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
  5. Serves 4 to 6 as part of an antipasto

 

Grilled Portobellos mushrooms with tomato and fresh mozzarella salad Giada

3 tablespoons olive oil, plus extra for greasing grill pan
4 large portobello mushrooms (about 5 inches in diameter), stemmed
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for drizzling
2 cloves garlic, minced
3 small to medium sized vine ripened tomatoes, cut into 1/2-inch pieces
8 ounces fresh water-packed mozzarella, drained, cut into 1/2-inch cubes
1/4 cup chopped fresh basil leaves

Prepare the grill (medium-high heat).

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

Mozzarella Stuffed Portobellos — Michael Chiarello

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  • 12 large portobello mushrooms, stemmed and gills removed
  • 6 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil, divided
  • Sea salt, preferably gray salt and freshly ground black pepper
  • 1 cup fresh bread crumbs
  • 1 cup grated Parmesan
  • 4 tablespoons freshly chopped parsley leaves
  • 4 tablespoons freshly chopped basil leaves
  • 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Preheat oven to 425 degrees F.

Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.

While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.

Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.