Fresh Stuffed Mozzarella Cheese is one of the preferred appetizers in my household.
Chopped tomatoes and fresh basil leaves give the mozzarella cheese a delicious aroma. A pinch of salt and a touch of extra virgin olive oil brings together all the flavors.
I have become the master of quick appetizers, as often I want to add something to the meal and I think about it the last minute. 🙂 After only one trial this stuffed mozzarella cheese became a go-to summer appetizer.
To make there stuffed mozzarella’s I literally need less than 10 min. So while you are preparing the main dish you can whip this delicious stuffed mozzarella cheese appetizers.
To prepare it I don’t use particular measures, but simple counts. I prepare 1 mozzarella per person.
Stuffed Mozzarella Cheese Recipe
To start remove the fresh mozzarella from the water and place it on a cutting board.
Cut out the circle, and remove the inside of the mozzarella. While cutting it make sure you don’t cut out the bottom as you will need it.
Wash and chop tomatoes in small pieces (I use 1 cherry tomato for each mozzarella or 1 regular tomato for 4-6 mozzarella’s).
Chop the cut out piece of mozzarella into small cubes and mix in a bowl with tomatoes and some fresh basil. Add EVOO and salt and stir with a spoon.
Place the hollow mozzarella’s on a serving plate and with spoon stuff the holes. Finish with an additional drizzle of extra virgin olive oil and decorate with small leaves of fresh basil.
Serve immediately. 🙂 Yummy
If you love quick and delicious appetizers check these two:
3 Reasons why you should make stuffed mozzarella cheese
- You can be creative with its filling and also add a mix of fresh veggies (peppers, tomatoes, zucchini) or go with meat fillings.
- It’s low in carbohydrates and high in fat, so if you are on a keto diet, this is your type of cheese appetizer.
- People of all generations can eat it, including pregnant women.
How is a mozzarella made
For the production of mozzarella, you would need the milk, buffalo or cow milk. While another fundamental ingredient is rennet, which is a natural coagulating product. Generally, it’s taken from that part of the stomach called the abomasum of ruminant animals not yet weaned.
- The milk is analyzed and pasteurized, i.e. brought to the temperature of 85 ° and then brought back to the processing temperature, which is 35 °.
- It is placed in boilers where rennet and ferments are added, for the production of lactic acid and for coagulation.
- The mixture is left to rest until the surface appears shiny and compact.
- At this point, with a special tool similar to a whisk, called spino or lira, this curd is broken into many parts, which sink into the whey.
- After a few hours the solid part is separated from the whey: the first – the curd – is placed inside the vats, the second in other containers will be used to obtain the cream or ricotta.
- The curd is then placed on the boards where the draining takes place: the liquid of which it was left soaked and which constitutes the whey for the processing of the following day is eliminated: the ‘cizza’.
- The tables are placed in a chamber at a temperature of 45 ° with 100% humidity and the pH is measured until the desired one is obtained.
- The curd then passes into the spinner: a machine containing 85 ° water which transforms it into stringy dough.
- Subsequently, it is cut into thin strips and chopped and then re-amalgamated inside tubs, lifting and pulling the dough.
- It is cut off, either manually or through the forming machine, into many mozzarella.
- These pass into the cooling chamber and are immersed in brine to reach the right salting.
- Finally, it is packaged in pieces from 20 grams to 800 grams.
What is the origin of mozzarella
The first production of mozzarella started in central Italy in the 16th century. With the time its production has spread all over the Italian territory.
Initially, mozzarella was considered the less refined version of provolone cheese and due to its fresh state, it could not be kept for long. Which also made problematic transportation and safekeeping.
The name derives from the fact that the spun paste obtained from the curd is “mozzata” – cut off. That is cut by the cheese makers to be shaped into its characteristic, globular, braided or morsels shapes
How are mozzarella balls called?
Depending on the size of the mozzarella “balls” in Italy the bigger balls are called bocconcini (pronounced as /boc·con·cì·no/) which means small round pieces of food that fit well in the mouth. On the other hand, there are very small balls are called ciliegine (pronounced /ci·lie·gi·ne/) meaning cherries.
What do you use fresh mozzarella for?
Apart from expected use on pizza, fresh mozzarella has so many other uses. Cut in cubes you can add it to many variations of fresh salad, or prepare famous Caprese salad where you place 1 slice of tomato and 1 slice of mozzarella until you use both of ingredients.
One of my favorite ways is to use it in cold rice or pasta salads.
Since it’s so versatile, you can add it to bruschetta, make sandwiches with it. You can bread it and then fry it, in Italy that’s called Mozzarella in Carozza.
On the end, you can bake it on top of the veggies, use it in rolled in meat rolls.
Why is mozzarella kept in water
Mozzarella is kept in liquid in order not to dry. It should be kept in a small amount of salted whey and kept in the upper part of the refrigerator.
Can you eat mozzarella balls raw?
Mozzarella is a super fresh and delicate type of cheese and the best is when used in its fresh state. We usually drizzle some extra virgin olive oil and a pinch of salt and eat it on the go.
Can you melt mozzarella
Yes, mozzarella melts when fried or put in oven. However if you are using the fresh mozzarella be aware that it will release a large quantity of liquid.
Which is the best mozzarella for pizza
Most of the time when making pizza we are using the dryer type of mozzarella as the fresh one releases a lot of liquid and makes pizza soggy. The type of mozzarella we use looks more like provolone. It melts well on pizza and it has a characteristic stringy effect.
However on some pizzas you will have special mozzarella di buffala added at the end of baking for the fresh effect.
Is mozzarella good when pregnant
Mozzarella in 100 g contains 73% of calcium and vitamins A, B, and D together with Magnesium. Which are all necessary for the development of the baby. Plus mozzarella is an excellent source of protein that helps pregnant women stay full longer.
Can mozzarella be considered vegan
No, mozzarella comes from the cow or buffalo milk and therefore it is not a vegan type of food.
Is mozzarella cheese gluten-free
Mozzarella made from buffalo or cow is a spun paste cheese and as with other fresh cheeses, the raw material is made up of milk, with the addition of rennet and salt. So it does not contains gluten!
The possibility of finding the presence of gluten in mozzarella derives from the possible use of milk powder for zootechnical use, traced with wheat starch.
For 100 grams of mozzarella you will get
- 17 g of fat
- 28 g of protein
- 3.1 g of carbohydrate
- 280 calories in the serving
Is mozzarella cheese good for weight loss
If you are following the low carbs, a high-fat diet, then mozzarella is a good cheese solution for you. If you are looking to cut out the fat, then you should look into other cheese. Since it’s very high in protein, you can use it to alternate it with meat days.
Is mozzarella keto
Yes, mozzarella is considered keto as it has a low quantity of carbs and a high quantity of fat. Mozzarella is also high in protein which can help you in your keto lifestyle.
Can mozzarella cheese be frozen
You should not put mozzarella in the freezer, because the passage from the temperature of 18 ° C below zero to room temperature negatively affects the characteristic flavor and consistency which risks becoming a little floury.
Italian Kitchen Stories
If you are a cheese lover this is a perfect appetizer or side dish for you. Juicy, fresh mozzarella taste with some sweet cherry tomatoes is a perfect combination. The touch of extra virgin olive oil gives it the creamy texture and fresh basil leaves (or dill) give the extra fresh flavor in the mouth with every single bite. This Stuffed Mozzarella Cheese is a super simple recipe you can make at home with your kids as it requires no cooking.
8 minPrep Time
8 minTotal Time
- 1 mozzarella per person (cca 125 g)
- 1-2 cherry tomatoes per mozzarella (or you can use one regular tomato for cca 4-5 mozzarella's)
- Fresh basil leaves or dill
- Extra virgin olive oil
- Salt & Pepper
- Cut out the hole in the middle of the mozzarella, making sure that you leave the bottom intact.
- Remove the inside, chop it into smaller pieces and add into a bowl.
- Wash and cut the tomatoes and place the in the bowl with chopped mozzarella.
- Add salt and pepper and drizzle of olive oil.
- Mix it all and garnish with fresh basil leaves. (if you like the flavor chop some fresh basil leaves into the mix).
- Stuff the mozzarella with the mix and before serving it, drizzle with an extra EVOO.
- Enjoy immediately
Serves serves 4 persons
Italian Kitchen Stories
Who says he doesn't like Spaghetti and meatballs didn't taste these ones. 🙂 This classic Italo-American dish is a winner and loved by kids all over the world. You can make the meatballs and sauce and freeze it and only cook spaghetti when you have an unexpected visitors popping at your door! Easy, delicious and so simple that even a beginner could make them.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 500 grams of ground meat (I buy mix of pork and beef)
- 400 grams of spaghetti (feeds 4 people)
- 3 slices of bread
- 2 cans of tomato (my preferred is Mutti polpa)
- 2 medium size red onions (1 for sauce and 1 for meatballs)
- 2 carrots
- 1/2 of cup of milk or water (to soak the bread)
- 3 table spoons of EVOO (extra virgin olive oil)
- Bunch of fresh parsley
- salt & pepper
- Peperoncino (red hot peppers if you like a spicy flavors)
- Chop the bread and place it in the bowl, let it soak in milk (or water) to soften.
- Once the bread is moist add ground meat, finely chopped onion, and fresh parsley.
- Add salt and pepper and mix all well.
- You can do it in the kitchen robot of using your hands.
- Once the whole mix is formed nicely, start making the small meatballs.
- My trick is to water my palms so that they don't stick.
- Once you have formed all the balls (I usually get about 35 mini meatballs from this quantity) start adding them you your frying pan.
- While the meatballs are getting nice golden color over medium hear, you will need to slice and chop finely an onion and carrots.
- Once done, place them into a big bowl with some EVOO and stir. Let the onion get nice and glossy and then add some salt and 2 cans of tomatoes.
- Stir all and let it simmer on low heat.
- Check your meatballs and rotate them so that they get even color on all sides.
- Once all of the meatballs are nice and golden add them to the tomato sauce.
- Taste the sauce and add as needed salt and pepper (I add some peperoncino for richer flavor).
- I usually cook meatballs in sauce for another 15-20 min and in the meantime I prepare the spaghetti.
- Once all is done, add cooked spaghetti (make sure you don't overcook spaghetti) to the sauce and stir carefully.
- You don't want to cut the meatballs while mixing it.
- Thats it! Super simple and I'm sure you and your family will love it.
- P.S. if you are wondering why do we fry first a bit the meatballs, the answer is to seal them on outside so that they don't fall apart while cooking in the sauce. This way they preserve the juiciness on inside too. 🙂
- Buon appetito!