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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Potato croquettes with mozzarella

Ingredients

• 1kg potatoes 
• 200g mozzarella Granarolo (Granarolo100g mozzarella is recommended in whey or mozzarella Cucina Granarolo 250g) 
• 3 eggs 
• 60g Parmigiano Reggiano Granarolo 
• Granarolo 20g butter 
• 20g flour 
• 70g breadcrumbs 
• thyme 
• oregano 
• salt 
• For decoration: 
• carrots julienne 
• lettuce

 

Preparation

1. Boil whole potatoes in salted water. Peel after cooling and take them through a meat grinder.

2. Over potato puree thus obtained add an egg, butter, Parmigiano Reggiano Granarolo, salt, thyme, oregano. Mix well.

3. After the mixture has cooled mold croquettes about 50g.

4. Cut mozzarella cubes and fill each Granarolo croquet with one cube of mozzarella Granarolo.

5. Beat with a fork the other two eggs.

6. Pass each croquette with flour, then beaten eggs and rolling them in breadcrumbs.

July. Arrange the bread crumbs fishfingers data in a tray and put in oven at 200 degrees for 15-20 minutes.

Mode of serving

Serve potatoes with mozzarella fishfingers with lettuce and julienne carrots.

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