Risotto with buffalo mozzarella and cherry tomatoes


When the flavors of the South meet those of the North, it is immediately love at first taste! With the recipe for buffalo mozzarella and cherry tomato risotto, this magic of tastes was created thanks to the unusual combination of Nordic Carnaroli rice with some of the undisputed symbols of Southern cuisine: sweet datterini tomatoes and fresh and tasty buffalo mozzarella. The result is a creamy risotto creamed with mozzarella and enriched with fresh cherry tomatoes added raw to fully savor its flavor! Bringing a simple but tasty first course to the table has never been easier!


To make the buffalo mozzarella and cherry tomatoes risotto, prepare the vegetable broth; then peel the shallot and then chop finely with a knife 1. Wash the tomatoes and cut them into quarters 2. Transfer the tomatoes into a bowl and season with salt, pepper, basil leaves and olive oil 3.

Cover the bowl with plastic wrap and set aside 4. In a large pan, heat a drizzle of olive oil, then pour in the chopped shallot 5 and simmer 6 over medium heat for about 6 minutes or until soft, stirring occasionally to keep it from sticking.

At that point pour the rice, toast it for 2-3 minutes, stirring. Then add the white wine 7. Once the wine has evaporated, start pouring the hot vegetable broth, one ladle at a time as needed 8, stirring the rice often. Meanwhile, cut the buffalo mozzarella into small cubes 9. Set aside a few cubes of mozzarella for the dish.

When the rice is cooked, turn off the heat, pepper and stir in the mozzarella 10 and Parmesan 11. Stir to mix and season 12.

Pour the rice into the plates, spread over the cherry tomatoes 13 and in the center lay the cubes of buffalo mozzarella that you have kept aside 14 and finally garnish with basil leaves and immediately serve your delicious buffalo mozzarella and cherry tomatoes risotto 15.


Immediately consume the buffalo mozzarella and cherry tomatoes risotto. This preparation does not lend itself to being frozen.


Alternatively, you can cook the cherry tomatoes with the risotto instead of adding them at the end of cooking.

Lemon scialatielli with buffalo and prawns

Do you want to take your loved ones by the throat? You must absolutely prepare for them the recipe of lemon scialatielli with buffalo and prawns! This not too difficult and tasty first course will have the ability to really conquer everyone. No, we are not exaggerating, on the contrary we can guarantee it. The intriguing mix of ingredients such as an always appreciated prawn tartare and the savory strips of buffalo meet pleasantly with the creamy lemon flavored butter-based dressing. You will see that with lemon scialatielli with buffalo and shrimp you will make your tables really special, especially those of the holidays. In fact, this recipe will be your ace in the hole to prepare a surprising first course for this Christmas or New Year’s Eve. You are ready? Prepare this delicacy with us!



To prepare the lemon scialatielli with buffalo and prawns, let’s start with the basic dough. Finely chop the basil leaves 1 with a knife. Then pour the semolina and egg 2 into a bowl, mix and add the pecorino and basil 3.

Continue to mix while adding first the milk 4 and then the oil 5. As soon as the dough has taken on consistency, transfer it to the work surface and smooth it 6.

Then wrap the dough in plastic wrap and let it rest at room temperature 7. Meanwhile, dedicate yourself to cleaning the prawns. Detach the back from the rest of the body trying to detach the intestine as well 8. Remove the carapace and the legs, finally cut into pieces of about 1.5 cm 9.

Gather the pieces in a bowl and season with oil and pepper 10. Stir and set aside (stir occasionally) 13. Grate the lemon zest 12

and squeeze the juice 13. Now that everything is ready, boil the water to cook the pasta and take care of this. Roll it out thinly on a pastry board lightly floured with semolina, obtain a thickness of 0.5 cm and then fold the side flaps towards the center, sprinkling 15 more.

Cut cleanly and obtain threads about 15 cm long 16. The water should be boiling at this point, dip the scialatielli and let them cook 17. Meanwhile, heat a saucepan over low heat and pour the butter 18.

Add the salt, pepper 19 and lemon juice 20 and shake the pan lightly to emulsify 21.

As soon as the scialatielli are cooked, drain them in a pan 22; adjust the consistency with a little water of the pasta if needed 23. Proceed with the dish: pour the pasta, garnish with a few strips of buffalo stracciatella 24

prawns, a little lemon zest 25, a few leaves of fresh oregano and a pinch of pepper 26. The lemon scialatielli with buffalo and prawns are ready: enjoy your meal 27!


Any form of preservation is not recommended to better appreciate the flavors and textures of lemon scialatielli with buffalo mozzarella and prawns.


The flavors and aromas of the lemon scialatielli dish with buffalo and prawns are very balanced. A good tip for you. When you clean the prawns, if you are unable to completely detach the intestines, you can fold them in this way: cut into pieces, as per the recipe, and then clean with the help of a toothpick.

Mozzarella in a carriage

White loaf bread (600 g) 12 slices
Buffalo mozzarella preferably from the day before 500 g
Salt up to taste
Large eggs 5
00 flour 100 g
Breadcrumbs 300 g

Sunflower oil 1 l

To prepare the mozzarella in carrozza, start by cutting the buffalo mozzarella into slices 1 cm thick. Place them gradually on a tray lined with absorbent paper and cover with other sheets of absorbent paper.

Press gently with your hands to pat the mozzarella and remove excess water. If necessary, change the sheets of kitchen paper until it is completely dry. At this point, move on to stuffing the bread. Arrange the slices of sliced ​​bread on a cutting board, arrange the slices of mozzarella on top, so as to cover the entire surface, but without letting it come out, add salt and cover each slice with another slice of bread.

Then press gently with your hands to compact everything. Continue like this for all the other slices of bread, until you finish the mozzarella. Then trim the stuffed slices of bread using a knife, in order to remove the external crust. At this point it is possible to cut the mozzarella in carrozza in two different ways. By engraving a cross you will get 4 squares from each slice.

For the triangular cut instead you will have to cut the bread first in half on the diagonal and then in half on the other diagonal. This way you will get 4 smaller triangles. Continue in this way until you finish all the pieces. Now switch to the breading. Break the eggs into a baking dish and beat them with a whisk for a few minutes.

Then in two other casseroles, place the breadcrumbs in one and the sifted flour in the other. At this point pass each piece of stuffed bread first in the flour and then using 2 forks in the egg, in order to cover them entirely. Then pass them on a plate for a few seconds 18, so as to remove the excess egg part

and avoid lumps when you pass it in breadcrumbs. Transfer to a cutting board and with the blade of a knife lightly press the edges and the surface in order to uniform the breading and have a more precise shape 20. If necessary, pass again in the breadcrumbs and press again with the blade of the knife. Continue like this for all the other pieces and gradually transfer them to a tray lined with parchment paper. Then transfer to the refrigerator for about 30 minutes.

After the mozzarella has hardened, you can move on to the second breading, passing them first in the egg, then in the saucer to remove the excess and finally in the breadcrumbs.

As previously done, then transfer the pieces of mozzarella in a carriage on a cutting board and with the blade of a knife even out the breading. Continue like this for all the others placing them on a tray lined with parchment paper. Refrigerate to harden for another 30 minutes. Pour the oil into a pan and bring it to a maximum temperature of 170-180 °. Dip a few pieces at a time and cook the mozzarella in the carriage for 1-2 minutes, turning them from time to time with a skimmer.

When they are golden brown, drain the oil 28 and transfer them to a tray lined with absorbent paper to remove excess oil. Fry the others too and immediately serve your mozzarella in carrozza.


Mozzarella in carrozza should be enjoyed immediately! You can keep it in the fridge for a few hours before frying it.


To prepare mozzarella in carrozza it is recommended to use a mozzarella from the day before, so it will be drier. In this way, during cooking it will not risk escaping.

The flour in the breading serves to glue the egg and breadcrumbs.

It is important to drain the slices of bread well from the egg, only in this way will you avoid lumps when you pass them inside the breadcrumbs. Always for the same reason it is important to always have clean hands during the breading step.

To ensure that the breading remains firmly attached to the bread and moisture does not develop inside the mozzarella in the carriage, it is important to pass it into the refrigerator after each breading.

For a chef’s touch only in the second breadcrumbs instead of breadcrumbs it is possible to use panko, the Japanese “crumb” breadcrumbs, which will give a greater crunchiness.

Pay close attention to the time of frying. Always start with an oil with a temperature of 170-180 ° in this way by immersing the pieces it will stabilize around 160 ° and cooking will be uniform. If the oil is too hot, the mozzarella in carrozza will be too colored on the outside, but it will not be stringy inside. To recover it you can pass it in the oven for a few minutes at 160 °.

Instead of the bread in the carriage it is possible to use slices of homemade bread, in this case it will not be necessary to remove the crust and the result will be much more rustic!

Stuffed mozzarella
Do you fancy an original caprese? Stuffed mozzarella is the ideal preparation to creatively bring one of the most classic summer recipes to the table. For a fresh lunch with a Mediterranean flavor, you can color your table with simple and genuine ingredients, presented in a captivating way. A delicate mozzarella shell collects a heart of sweet cherry tomatoes seasoned with oregano, olive oil and fresh basil. If you want to make this mozzarella shell even more delicious, you can also add other ingredients such as olives! You can accompany this dish with fresh salad or with a side of grilled vegetables for a light lunch that satisfies the palate!


Mozzarella (125 g each) 4
Cherry tomatoes 80 g
Basil a few leaves
Dried oregano to taste
Salt up to taste
Extra virgin olive oil to taste
Black pepper to taste



To make the stuffed mozzarella, first cut the cap of each mozzarella so as to obtain a recess 1, cut the caps into cubes and keep them aside. Place the hollowed out mozzarella in a colander with the hollow facing down so as to eliminate excess water. Wash and quarter the tomatoes and pour them into a bowl where you will also add most of the mozzarella cubes 4 the rest keep aside, they will serve as garnish. Season with olive oil, salt, pepper, dried oregano, finally perfumed with fresh basil leaves. Stir to flavor, stuff the mozzarella with this filling, lay on the surface a few cubes of mozzarella that you have kept aside and serve your fresh and tasty stuffed mozzarella!


You can keep the stuffed mozzarella for a maximum of 1 day in the refrigerator, covered with cling film. Freezing is not recommended.


To make the filling even more appetizing, add black olives, tuna, capers or julienned courgettes to taste!

source giallozafferano.it