©Sorella USA, L.L.C. 2012
Mozzarella di Bufala Campana is produced in the provinces of Benevento, Caserta, Naples and Salerno.
The word “mozzarella” comes from the Italian “mozzare” (to cut off,) because in dairies where this cheese is produced, it is still detached manually from a stringy curd to form individual mozzarellas. In 16th century when the buffalo were appreciated for their milk yield, the monks of the San Lorenzo in Capua (Province of Caserta) produced a cheese called “mozza.”
Sorella Mozzarella di Bufala Campana comes from the Province of Salerno and it is made in a modern dairy where the cheesemaster selects every single mozzarella produced. Sorella Mozzarella di Bufala Campana is shipped by air to the US to insure that freshness is preserved.
Sorella Mozzarella di Bufala Campana is best eaten sliced with fresh tomatoes, fresh basil and Italian extra virgin olive oil. It is also superb on gnocchi or added fresh on top of a warm pizza.
| ITEM NUMBER | ITEM DESCRIPTION | PACK/SIZE | NET WEIGHT | GROSS WEIGHT | CASE DIMENSIONS (LxWxH) | CASE CUBE | PALLET BLOCK | PALLET TIER | PALLET TOTAL |
| 10003 | Buffalo Mozzarella 125G Cup (Pre-Order Item) | 8/4.4 OZ | 2.2 LB | 4.5 LB | 15.75x8x3.5 | 0.26 | 15 | 10 | 150 |
| 10151 | Buffalo Mozzarella 200G Cup (Pre-Order Item) | 8/7 OZ | 3.5 LB | 7 LB | 15.75x8x3.5 | 0.26 | 15 | 10 | 150 |
Ingredients:
1 8 ounce ball fresh Sorella Muzzarella di Bufala
1 tomato on the vine
5 leaves of basil
olive oil
balsamic vinegar
sea salt
Preparation:
Remove tomato from vine. Slice equal numbers of mozzarella and tomato and alternate slices of each on a plate.
Coarse chop basil and lay over tomato and mozzarella.
Drizzle olive oil and balsamic vinegar over top.
Sprinkle sea salt over top.
Makes 2-4 servings.
Ingredients:
6 ounces penne pasta
3 large garlic cloves, minced
1/4 cup extra virgin olive oil
1 1/2 teaspoon Italian seasoning, dried
1 tablespoon small capers, drained
4 medium plum tomatoes
8-10 fresh basil leaves
6 ounces Sorella Mozzarella di Bufala, cubed
1/4 cup large pitted black olives
Preparation:
Cook Pasta Al dente. Drain and leave to come to room temperature. Make sure it doesn't get hard and dried out.
In a large bowl place the following. Slice tomatoes length wise and remove seeds and pulp. Then slice tomatoes in approx. 1/2" strips. Cube or "shred" mozzarella. Wash and dry basil. Basil can either be torn or place all basil together on top of one another and roll up and then with a sharp knife slice through making "basil strips". I prefer torn. Slice Black Olives. Tossing all together.
In a sauté pan heat olive oil to medium and add garlic until fragrant, not brown. Add italian seasoning and capers, also until fragrant. Remove from heat. Combine cooled pasta (if pasta is not cool it will melt the cheese) with tomato basil bowl. And toss. Slowly drizzle oil mixture over pasta and mix to coat. Add coarse sea salt and fresh ground pepper to taste and serve.
Makes 8 servings.
Ingredients:
4 (3-inch) square sections of a ciabatta loaf, cut in half lengthwise
extra virgin olive oil for grilling
avocado pesto (see make-ahead recipe below)
1 ripe, fresh avocado, peeled, seeded, quartered and cut into 1/4 inch slices
1 teaspoon fresh lemon juice
salt to taste
fresh ground black pepper to taste
1 large, vine-ripened tomato, cored and cut into 1/4 inch slices
8 slices bacon, cooked and broken in half
Avocado Pesto:
2 cloves garlic
1 1/2 bunches fresh basil leaves
1/3 cup pine nuts, toasted
1/3 cup freshly grated parmesean cheese
1/3 cup extra virgin olive oil
1 ripe, fresh avocado, peeled, seeded, and scooped out
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste
Preparation:
Brush the outside of each piece of bread lightly with the oil, and lay the bread out with each half facing up.
Divide the avocado pesto between the slices of bread and spread evenly.
In a shallow bowl, dress the avocado with lemon juice and season with salt and pepper to taste.
Season the tomatoes with salt and pepper to taste.
On the bottom half of each slice of bread, place even amounts of half of the mozzarella, tomato, avocado and bacon; and then place the remaining mozzarella on top of the bacon.
Place the tops of the bread onto the sandwiches and press firmly. Place a sandwich in a pre-heated sandwich press.
Cook until the bread is toasted golden brown and the cheese has melted, about 7 to 8 minutes.
Repeat with remaining sandwiches.
Cut the grilled sandwiches in half, arrange on a platter and serve immediately.
Avocado Pesto
In a food processor, purée the garlic into a coarse paste. Add in the basil, pine nuts and cheese; mix until combined.
Slowly pour in the oil and add in the avocado and lemon juice until combined. The pesto should be smooth, but have a thick consistency. Season the pesto with salt and pepper to taste; set aside.
Makes 4 servings.
