Mozzarella
| Key facts |
|---|
Mozzarella di bufala, made from the milk of water buffalo, is the original Mozzarella and is excellent for serving just as it is – sliced, seasoned with salt and pepper, with some really good olive oil sprinkled over.
Add to this ripe tomatoes and basil leaves and good bread, and what you have is one of the nicest salads of all. Mozzarella made from cows’ milk is the one to use in cooking: it has a very mild, creamy, faintly sour flavour and, because it melts so beautifully and instantly, it’s extremely good used in sauces, pasta dishes and, of course, as a pizza topping.
Serves 4-6Winter Vegetable Pie with a Parmesan Crust
Filled with wintry root veg and a cheesy sauce, with a parmesan pastry, this pie is a real treat! Replace the lard with vegetable fat if making this for vegetarians.
Serves 4Baked Cannelloni
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
Serves 3-6Aubergines Amalfitane
This lovely, Italian-inspired aubergine recipe is the essence of late-summer eating and would be a good addition to your barbecue repertoire.
Serves 2 as a snack lunchMarinated Mozzarella with Avocado
An Italian classic with an unbeatable vinaigrette, this lovely summery vegetarian dish demands to be eaten outside with plenty of crusty bread. Try to find the very best-quality mozzarella you can, ideally buffalo.
Serves 4Festoni with Sausage, Mozzarella and Tomato
This Italian-inspired bake is hearty and delicious - and features smoked sausages from one of Delia's favourite suppliers, available by mail order. Check it out for a meal with a difference!
