TIP OF THE DAY: More To Do With Mozzarella | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: More To Do With Mozzarella | The Nibble Webzine Of Food Adventures
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TIP OF THE DAY: More To Do With Mozzarella

You love it on pizza, lasagna, pannini and in a Caprese salad. But there‘s more you can do with mozzarella.

For example, Crave Brothers, Wisconsin-based producers of award-winning cheeses, say that mozzarella and fresh vegetables were made for each other.

Think beyond the eight-ounce or one-pound balls of mozzarella to other sizes:

  • Perlini (per-LEE-nee), tiny pearl size balls.
  • Ciliegine (CHEEL-yay-genie), the size of cherry tomatoes.
  • Bocconcini (bow-cawn-CHEE-nee), ball size.
  • Ovoline (oh-voe-LEE-nee), egg size.
  • Medallions, pre-sliced from one-pound logs.
  •  
    Then, decide how to use them.

    MORE WAYS TO USE MOZZARELLA CHEESE

  • Appetizer Skewers. Ciliegine are the perfect size for skewers, along with cherry tomatoes and other vegetables, cubed meats or rolled proscuitto.
  •   Perlini-230
    What would you do with perlini, pearls of mozzarella? Photo by Melody Lan | THE NIBBLE.
  • Cooked Vegetables. Pearline create tasty dots of mozzarella, strewn across hot or chilled cooked vegetables.
  • Fruit Salads. Another way to enjoy fruit and cheese! For dessert, try ciliegine and melon balls with snipped basil and a light vinaigrette dressing.
  • Green Salads, Pasta Salads. Toss the smaller sizes into green salads or pasta salads. They elevate

     
    RECIPE: STRING BEAN SALAD WITH CUCUMBER & MOZZARELLA

    Here’s how the Crave brothers are enjoying their mozzarella: with green beans and cucumbers.

    Ingredients

  • Steamed green beans, room temperature
  • Cucumber slices
  • Perlini
  • Salt and pepper to taste
  • Optional: fresh herbs—basil, mint, oregano, rosemary, thyme or other favorite
  • Dressing: fruity vinaigrette, with olive oil and berry- or cherry-infused vinegar; or a balsamic vinaigrette
  •  
    Preparation

    1. TOSS all ingredients. Since there are no greens to get soggy, you can do this ahead of time.

    2. SERVE chilled or at room temperature.
      

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