mozzarella buffalo cheese is a product of Italy Southern traditionally produced in Campania,
especially in the provinces of Caserta and Salerno, but also in some areas of Naples and Benevento.
The buffalo mozzarella, after the unification of Italy, is also produced at low Lazio (historically in Campania) and in some towns of Foggia, ie those bordering the region of Campania ( Manfredonia, San Giovanni Rotondo).
The term "mozzarella" derives from the verb "cut off" and describes the operation, carried out even today, to cut the dough by hand spun, squeezing between the thumb and The index, called "docking."
is often called "queen of Mediterranean cuisine," but also "white gold" or "pearl of the table," in deference to the fine quality and taste of the food product.
ancient Rome (but do not know anything for sure on the actual existence of the delicacy at the time, so it remains just a legend), was called "egg hoax.
The buffalo mozzarella, Bubalus bubalis, is a cattle native to Asia, to build massive, dark and short hair, used to live in swampy areas, in which sludge wont roll on the health of your skin and defend themselves from excessive solar radiation.
The most credible hypothesis about the birth of mozzarella are different, but all are located in the Middle Ages.
According to reliable historical sources, the fertile encounter of peoples and the buffalo bells with its main product, the cut-off, was at the mouth of the Garigliano river. According to these sources, the Saracens were the first to carry the buffalo in Sicily and then in the marshy plain of the Garigliano river, when they settled there with a real Ribat, from which to plunder towns and monasteries of half Italy , from Spoleto to Puglia.
The Germanic people would come across in the animal after having defeated the Saracens at the Battle of Garigliano 915 AD the Byzantines and fought alongside the army of Pope John X, united in the Christian League.
The Lombards, at the mouth of the river in Campania, in addition to the buffaloes, they also collected the monks that the Saracens during the years of residence had caught and made them slaves.
These were then passed on to the brethren lessons learned from the Saracens. What explains the spread of cheese in southern Lazio, in the areas where there were many monasteries and abbeys.
others say, was imported by the Lombards in the sixth century and the tenth century. In medieval times, it was mainly used for hard work in the fields. The first historical
certain you have your document in a Lombard.
According to these sources, already in the eleventh century, Princess Aloara, widow of the Prince of Capua Testadiferro Pandolfo, handing out a "crop" with a piece of bread to the monks of San Lorenzo to Septimum outside Aversa, components chapter where every year you went in procession.
For others, the cheese would have invented the monks themselves. While the buffalo were in the swampy valleys, the monasteries were, however, located on the hills. If you carry less weight up the mountain, the milk was processed with a fast procedure directly on the pastures, concentrating
in a dairy product, which was then transported to the convent.
others say, the inventors of mozzarella were the Normans, whose county / city was Aversa, where today there are numerous dairies in which produces and sells the typical Mozzarella Aversana.
A curiosity: the buffalo mozzarella di Aversa is cited by Toto in the famous film "Poverty and Nobility."
the use, processing and consumption of products from buffalo milk (the casicaballus the butyrus the recocta, the mozzarella), we have claims in documents dating from the twelfth century, preserved in the Archives of the Episcopal Capua.
The first official document that speaks of mozzarella Aversana is recent and dates from the early fifteenth century.
Since the nineties, the recognition of PDO (Protected Designation of Origin) provides consumers and specifies the geographic area in which it is produced.
Content by: http://it.wikipedia.org/wiki/Mozzarella_di_bufala_campana
Site Links: http://www.mozzarelladop.it /
Appetizers with Buffalo Mozzarella
WHITE-GREEN SALAD
Ingredients for 6 people: gr. 600 green beans - gr. 200 of Mozzarella di Bufala Campana - 3 / 4 teaspoon anchovy paste - 6 tbsp olive oil - a tablespoon of vinegar - salt
Peel the beans removing the ends and if necessary the "wire" to wash and cook steam or in a little salted water, then drain them and pass them under cold water. Separately, cut the mozzarella into slices rather long and thin. Mix the anchovy paste in oil, add the vinegar and let marinate in this sauce mozzarella for about an hour. Combine beans and Buffalo Mozzarella with its sauce, adding, if necessary, a little oil and vinegar. Mix, let stand half an hour before serving.
corn salad With buffalo mozzarella, chervil and HAZEL (Gianfranco Vissani)
Ingredients: 600 gr. Mozzarella di Bufala Campana, 120 gr. Hazelnut, 300 gr. of Corn, 50 oz. chervil, olive oil and salt to taste
to dust the nuts with a mortar. Cut the Mozzarella di Bufala Campana, diced, hazelnut rotolateli in the dust and Grill in the oven for 2 minutes at 160 ° C. Wash and dry the lettuce and mix without breaking the locks with chervil. Lay them on a plate and lean over the cubes of buffalo mozzarella gratin. Dress with oil and salt and serve.
SALAD EARS AND VEAL WITH TOMATO MOZZARELLA SALAD BUFFALO BELL (Gianfranco Vissani)
Ingredients: 350 g of calf ear., Mozzarella di Bufala Campana 200 gr., Carrot 40 gr., Onion 60 gr., Celery 50 gr., 12 white asparagus, basil greek 10 gr ., mixed 70 gr., tuna roe 15 gr., tomatoes San Marzano100 gr., 200g Parmesan, oio, salt
Boil water in the ear of veal with carrot, onion and celery, if necessary riducetene thickness and cut into fine julienne. Put white asparagus blanched in salted water to the center of the dish and cover with the julienne of basil mixed with ear and greek salad. Sprinkle with grated tuna roe, seasoned with olive oil and salt. Serve with a salad tomato and buffalo mozzarella, cut into cubes served in a parmesan wafer obtained by melting in an iron skillet parmesan cheese and shaped like a basket.
buffalo mozzarella with grapefruit and BRESAOLA
Ingredients for 4 people: 100 gr dried beef. finely chopped, Mozzarella di Bufala Campana 300 grams, a lemon, a grapefruit, 2 tablespoons extra virgin olive oil, salt and pepper to taste
Spread the dried beef on a platter oval. Diluted in a small bowl the lemon juice with a tablespoon of oil, add salt and freshly ground pepper with this sauce and seasoned slices of dried beef. Cover the dish with plastic wrap transparent and put in refrigerator to cool. Just before serving, cut the mozzarella into thin slices but large by holding out. Peel the grapefruit, Privatel the white layer and cut into thin slices. Remove the dried beef from the refrigerator, sovrapponetevi slices of buffalo mozzarella and grapefruit alternating in two rows. Add salt, pepper and seasoned with lemon juice and olive oil remaining, garnish if you like, with a few leaves of fresh parsley.
SALAD
CAPRESE
Ingredients for 8 people: 1 kg of Mozzarella di Bufala Campana, 1 kg of large round tomatoes, basil, oregano, olive oil to taste, salt and pepper.
Cut the Mozzarella di Bufala, sliced \u200b\u200band do the same thing with tomatoes. Take a dish where the bottom of alternate a slice of buffalo mozzarella, a basil leaf and a slice of tomato. Season with basil, salt, pepper, oregano and extra virgin olive oil.
skewers with mozzarella
Ingredients for 8 persons: 16 pieces of Mozzarella di Bufala Campana, 200 gr. of diced ham, tomatoes 16 red, 1 melon, basil.
Prepare the stuffing on each skewer a cube of ham, a melon, a tomato, a leaf of basil and mozzarella di Bufala Campana. Use a half melon to make the base of the finger. In a large serving platter place the beautiful leaves of lettuce, the center placed upside down on the half of melon which put all the kebabs. You can alternate the ingredients to have a greater effect of color.
bread with mozzarella
Ingredients for 8 people: 8 slices of bread, 500 gr. gr. Mozzarella di Bufala Campana, garlic, oregano, basil, green olives, extra virgin olive oil, salt.
on all the slices of bread rubbed a bit 'and then put garlic to grill. Meanwhile, cut into squares the buffalo mozzarella and tomatoes and seasoned with basil, oregano, salt and oil. When the bread is ready, place the slices on a platter and each put a little 'preparation of the sauce, garnish with green olives.
Crostini with mozzarella
Ingredients for 8 persons: 750 gr. Mozzarella di Bufala Campana, gr. 500 of stale bread or loin pain, 100 gr of butter, gr. 200 of fresh tomatoes or canned tomatoes, basil to taste
In a rather large pan, previously greased with butter, put side by side croutons made from stale bread or loin pain, trying to make sure that there are remaining empty. On these lay the slices of buffalo mozzarella, a few broken or peeled tomatoes, a few basil leaves, some butter and a bit 'of Parmesan cheese. Bake in preheated oven for about twenty minutes.
COPPER CREAM WARM TOMATO, OLIVE AND mozzarella
Serves 4: 8 red tomatoes, salt and pepper to taste 1 teaspoon extra virgin olive oil, 1 clove garlic, 300 gr. Mozzarella di Bufala Campana, 4 black olives taggiasche, 8 basil leaves, oil for frying, extra virgin olive oil.
Boil for a few seconds in boiling water 8 red tomatoes, which have been washed and deprived of the stem. With a boxcutter engrave and peeled. Cut each into eight wedges and remove seeds. Put all the slices of tomato in a blender and blend for 35 seconds. Pass the mixture through a sieve fine pulp and squeeze it well. Place in a pan, cream and tomato sauce on low heat. Let cool only to 35 degrees, salt and pepper, add a teaspoon of olive oil where it remained for a day to marinate a clove of garlic cut into small pieces. Divide the tomato soup into four bowls white. Add 6 cubes in each of buffalo mozzarella and black olives taggiasche four skins (the Ligurian). At the center of two basil leaves fried in hot oil a few seconds and dry on paper towels. Complete the plates with a spiral of raw olive oil. Serve immediately.
The term "mozzarella" derives from the verb "cut off" and describes the operation, carried out even today, to cut the dough by hand spun, squeezing between the thumb and The index, called "docking."
is often called "queen of Mediterranean cuisine," but also "white gold" or "pearl of the table," in deference to the fine quality and taste of the food product.
ancient Rome (but do not know anything for sure on the actual existence of the delicacy at the time, so it remains just a legend), was called "egg hoax.
The buffalo mozzarella, Bubalus bubalis, is a cattle native to Asia, to build massive, dark and short hair, used to live in swampy areas, in which sludge wont roll on the health of your skin and defend themselves from excessive solar radiation.
The most credible hypothesis about the birth of mozzarella are different, but all are located in the Middle Ages.
According to reliable historical sources, the fertile encounter of peoples and the buffalo bells with its main product, the cut-off, was at the mouth of the Garigliano river. According to these sources, the Saracens were the first to carry the buffalo in Sicily and then in the marshy plain of the Garigliano river, when they settled there with a real Ribat, from which to plunder towns and monasteries of half Italy , from Spoleto to Puglia.
The Germanic people would come across in the animal after having defeated the Saracens at the Battle of Garigliano 915 AD the Byzantines and fought alongside the army of Pope John X, united in the Christian League.
The Lombards, at the mouth of the river in Campania, in addition to the buffaloes, they also collected the monks that the Saracens during the years of residence had caught and made them slaves.
These were then passed on to the brethren lessons learned from the Saracens. What explains the spread of cheese in southern Lazio, in the areas where there were many monasteries and abbeys.
others say, was imported by the Lombards in the sixth century and the tenth century. In medieval times, it was mainly used for hard work in the fields. The first historical
certain you have your document in a Lombard.
According to these sources, already in the eleventh century, Princess Aloara, widow of the Prince of Capua Testadiferro Pandolfo, handing out a "crop" with a piece of bread to the monks of San Lorenzo to Septimum outside Aversa, components chapter where every year you went in procession.
For others, the cheese would have invented the monks themselves. While the buffalo were in the swampy valleys, the monasteries were, however, located on the hills. If you carry less weight up the mountain, the milk was processed with a fast procedure directly on the pastures, concentrating
in a dairy product, which was then transported to the convent. others say, the inventors of mozzarella were the Normans, whose county / city was Aversa, where today there are numerous dairies in which produces and sells the typical Mozzarella Aversana.
A curiosity: the buffalo mozzarella di Aversa is cited by Toto in the famous film "Poverty and Nobility."
the use, processing and consumption of products from buffalo milk (the casicaballus the butyrus the recocta, the mozzarella), we have claims in documents dating from the twelfth century, preserved in the Archives of the Episcopal Capua.
The first official document that speaks of mozzarella Aversana is recent and dates from the early fifteenth century.
Since the nineties, the recognition of PDO (Protected Designation of Origin) provides consumers and specifies the geographic area in which it is produced.
Content by: http://it.wikipedia.org/wiki/Mozzarella_di_bufala_campana
Site Links: http://www.mozzarelladop.it /
Appetizers with Buffalo Mozzarella
WHITE-GREEN SALAD
Ingredients for 6 people: gr. 600 green beans - gr. 200 of Mozzarella di Bufala Campana - 3 / 4 teaspoon anchovy paste - 6 tbsp olive oil - a tablespoon of vinegar - salt
Peel the beans removing the ends and if necessary the "wire" to wash and cook steam or in a little salted water, then drain them and pass them under cold water. Separately, cut the mozzarella into slices rather long and thin. Mix the anchovy paste in oil, add the vinegar and let marinate in this sauce mozzarella for about an hour. Combine beans and Buffalo Mozzarella with its sauce, adding, if necessary, a little oil and vinegar. Mix, let stand half an hour before serving.
corn salad With buffalo mozzarella, chervil and HAZEL (Gianfranco Vissani)
Ingredients: 600 gr. Mozzarella di Bufala Campana, 120 gr. Hazelnut, 300 gr. of Corn, 50 oz. chervil, olive oil and salt to taste
to dust the nuts with a mortar. Cut the Mozzarella di Bufala Campana, diced, hazelnut rotolateli in the dust and Grill in the oven for 2 minutes at 160 ° C. Wash and dry the lettuce and mix without breaking the locks with chervil. Lay them on a plate and lean over the cubes of buffalo mozzarella gratin. Dress with oil and salt and serve.
SALAD EARS AND VEAL WITH TOMATO MOZZARELLA SALAD BUFFALO BELL (Gianfranco Vissani)
Ingredients: 350 g of calf ear., Mozzarella di Bufala Campana 200 gr., Carrot 40 gr., Onion 60 gr., Celery 50 gr., 12 white asparagus, basil greek 10 gr ., mixed 70 gr., tuna roe 15 gr., tomatoes San Marzano100 gr., 200g Parmesan, oio, salt
Boil water in the ear of veal with carrot, onion and celery, if necessary riducetene thickness and cut into fine julienne. Put white asparagus blanched in salted water to the center of the dish and cover with the julienne of basil mixed with ear and greek salad. Sprinkle with grated tuna roe, seasoned with olive oil and salt. Serve with a salad tomato and buffalo mozzarella, cut into cubes served in a parmesan wafer obtained by melting in an iron skillet parmesan cheese and shaped like a basket.
buffalo mozzarella with grapefruit and BRESAOLA
Ingredients for 4 people: 100 gr dried beef. finely chopped, Mozzarella di Bufala Campana 300 grams, a lemon, a grapefruit, 2 tablespoons extra virgin olive oil, salt and pepper to taste
Spread the dried beef on a platter oval. Diluted in a small bowl the lemon juice with a tablespoon of oil, add salt and freshly ground pepper with this sauce and seasoned slices of dried beef. Cover the dish with plastic wrap transparent and put in refrigerator to cool. Just before serving, cut the mozzarella into thin slices but large by holding out. Peel the grapefruit, Privatel the white layer and cut into thin slices. Remove the dried beef from the refrigerator, sovrapponetevi slices of buffalo mozzarella and grapefruit alternating in two rows. Add salt, pepper and seasoned with lemon juice and olive oil remaining, garnish if you like, with a few leaves of fresh parsley.
SALAD
CAPRESE Ingredients for 8 people: 1 kg of Mozzarella di Bufala Campana, 1 kg of large round tomatoes, basil, oregano, olive oil to taste, salt and pepper.
Cut the Mozzarella di Bufala, sliced \u200b\u200band do the same thing with tomatoes. Take a dish where the bottom of alternate a slice of buffalo mozzarella, a basil leaf and a slice of tomato. Season with basil, salt, pepper, oregano and extra virgin olive oil.
skewers with mozzarella
Ingredients for 8 persons: 16 pieces of Mozzarella di Bufala Campana, 200 gr. of diced ham, tomatoes 16 red, 1 melon, basil.
Prepare the stuffing on each skewer a cube of ham, a melon, a tomato, a leaf of basil and mozzarella di Bufala Campana. Use a half melon to make the base of the finger. In a large serving platter place the beautiful leaves of lettuce, the center placed upside down on the half of melon which put all the kebabs. You can alternate the ingredients to have a greater effect of color.
bread with mozzarella
Ingredients for 8 people: 8 slices of bread, 500 gr. gr. Mozzarella di Bufala Campana, garlic, oregano, basil, green olives, extra virgin olive oil, salt.
on all the slices of bread rubbed a bit 'and then put garlic to grill. Meanwhile, cut into squares the buffalo mozzarella and tomatoes and seasoned with basil, oregano, salt and oil. When the bread is ready, place the slices on a platter and each put a little 'preparation of the sauce, garnish with green olives.
Crostini with mozzarella
Ingredients for 8 persons: 750 gr. Mozzarella di Bufala Campana, gr. 500 of stale bread or loin pain, 100 gr of butter, gr. 200 of fresh tomatoes or canned tomatoes, basil to taste
In a rather large pan, previously greased with butter, put side by side croutons made from stale bread or loin pain, trying to make sure that there are remaining empty. On these lay the slices of buffalo mozzarella, a few broken or peeled tomatoes, a few basil leaves, some butter and a bit 'of Parmesan cheese. Bake in preheated oven for about twenty minutes.
COPPER CREAM WARM TOMATO, OLIVE AND mozzarella
Serves 4: 8 red tomatoes, salt and pepper to taste 1 teaspoon extra virgin olive oil, 1 clove garlic, 300 gr. Mozzarella di Bufala Campana, 4 black olives taggiasche, 8 basil leaves, oil for frying, extra virgin olive oil.
Boil for a few seconds in boiling water 8 red tomatoes, which have been washed and deprived of the stem. With a boxcutter engrave and peeled. Cut each into eight wedges and remove seeds. Put all the slices of tomato in a blender and blend for 35 seconds. Pass the mixture through a sieve fine pulp and squeeze it well. Place in a pan, cream and tomato sauce on low heat. Let cool only to 35 degrees, salt and pepper, add a teaspoon of olive oil where it remained for a day to marinate a clove of garlic cut into small pieces. Divide the tomato soup into four bowls white. Add 6 cubes in each of buffalo mozzarella and black olives taggiasche four skins (the Ligurian). At the center of two basil leaves fried in hot oil a few seconds and dry on paper towels. Complete the plates with a spiral of raw olive oil. Serve immediately.
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