Anyone who has ever tasted just-picked, juicy tomatoes still warm from the sun combined with soft, creamy mozzarella knows without a shadow of a doubt that this is simply heaven on a fork. At last there is a cookbook that celebrates the simple sophistication of this classic combination. Perfect for year-round cooking, the recipes in Tomatoes a Mozzarella come from a variety of cuisines, from the Mediterranean to the American Southwest, and go far beyond the classic insalata Caprese. They range from simple and colorful springtime essentials like Red and Yellow Tomatoes with Mozzarella and Asparagus to comforting cool-weather main courses like Winter Seafood Lasagnetti, bursting with shrimp, scallops, tangy tomatoes, and melt-in-your-mouth mozzarella. There are dishes for brunch, appetizers, soups, salads, main courses, and more. Every recipe calls for fresh, canned, or sun-dried tomatoes combined with fresh or packaged mozzarella cheese. Filled with stylish and contemporary full-color photos, Tomatoes a Mozzarella provides mouthwatering inspiration to every tomato and mozzarella lover.100 Ways to Enjoy This Tantalizing Twosome All Year Long Hallie Harron, Shelley Sikora. The shredded ... (Nevertheless, an advantage to using fresh mozzarella on pizza is that it doesna#39;t get rubbery as it cools.) A sturdier and ... In recipes where we specifically call for fresh mozzarella, we do recommend that you use that if at all possible. If the recipe ... Place the curd in a large heatproofbowl. Heat theanbsp;...
|Title||:||Tomatoes & Mozzarella|
|Author||:||Hallie Harron, Shelley Sikora|
|Publisher||:||Houghton Mifflin Harcourt - 2011-08-16|