Margherita pizza is my favorite classic pie. The sauce and cheese are key to success. Sliced heirloom tomatoes add a fresh, summertime touch.
The Roman dish, checca, is a traditional sauce or salad that is perfect served over pasta or bruschetta. With fresh tomatoes, basil, mozzarella, and Caciotta romana cheese, it is a bright burst of flavor.
Sweet and vinegary balsamic roasted strawberries replace classic tomatoes on a mozzarella pizza. Try the berries served with ricotta as an appetizer, too.
Mixed with cream, burrata cheese bound in pouches was originally a “poor” food using mozzarella scraps. Learn the process of making the buttery bite.
A simple salad with flavorful beans, a zesty dressing, and creamy mozzarella. Artichokes bring this salad to the same flavor profile as delicious antipasto.
Semolina bread is stacked with buffalo mozzarella, crisp radicchio, olive oil, and red onion from Tropea to make a panino with flavors of southern Italy.
This is a perfect summer salad using ripe stone fruit in the market right now. It is so simple, you can’t mess it up, just be sure to use the best farmer’s market peaches.
Ripe Heirloom Tomatoes from North Carolina are best in Chef David Moore’s delicious Gallery Restaurant, Tomato and Mozzarella Salad
Grilled sprouts with spiced salami and pine nuts make for an earthy dish outside the kitchen. Drizzle with balsamic with mozzarella for a summer salad.
Perfect for spring, grilled sandwiches with ramp pesto, mozzarella, and thin prosciutto. Feature the garlic-y onions between crusty bread while you can.
The traditional dish uses small roulades of beef round, but this recipe uses a whole flank steak because it is easier to stuff and roll one large cut of meat.