Rolls with mozzarella and vegetables

Ingredients

• 300 g mozzarella Granarolo (Granarolo mozzarella 100g is recommended in whey or mozzarella mini Granarolo 1kg) 
• 1 red pepper 
• 1 yellow pepper 
• 1 zucchini 
• 1 eggplant 
• 3-4 fresh basil threads 
• 2 tablespoons balsamic vinegar 
• 4 tablespoons olive oil 
• pine nuts 
• Piper

 

Preparation

1. Peppers ripen, peel the outer skin and cut in strips 3 cm wide.
2. Eggplant and zucchini are grilled slice and bake 2-3 minutes.
3. Run diced mozzarella into strips cooked vegetables.
4. Arrange evenly on two plates.
5. Prepare a dressing by mixing vinegar in a bowl with olive oil, salt and pepper.
6. Sprinkle vegetables with mozzarella with dressing prepared in advance.

Sprinkle over the pine nuts, freshly ground pepper and chopped basil.

Mode of serving

Rolls with mozzarella and vegetables are served fresh.

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Tomatoes stuffed with mozzarella

Ingredients

• 4 large tomatoes 
• 300g mozzarella Granarolo (Granarolo mozzarella 100g is recommended in whey or mini Granarolo 1kg) 
• 50g pitted black olives 
• 20g capers 
• 80g toast without shell 
• 10 basil leaves 
• 30ml extra virgin oil 
• salt

Preparation

A. Peel the tomatoes after you wash them. Remove core, sprinkle some salt on each red and let them drain.

Two. Cut toast into cubes and fry them in a pan.

Three. In a bowl mix the olives, capers and mozzarella Granarolo finely chopped. Season with olive oil, salt and some finely chopped basil leaves. Add toasted bread cubes.

Four. Fill the tomatoes with the mixture previously prepared.

Garnish with basil leaves and sprinkle with olive oil.

Mode of serving

Tomatoes stuffed with mozzarella are served cold and store in refrigerator.

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