My mozzarella experiment
Actually, I do not like him. The bland cow's milk mozzarella with its eraser consistency.
Even the most popular mozzarella-tomato-basil-dumplings I can not understand unless I cut everything into small cubes and let it pass for at least an hour.
But on Saturday, Liedl offered Mozzarella for 35 cents, so I could not resist that. Something will be out of it.
And it got something out of it!
I mixed it! Small plucked, salt, pepper, chili added and some of my wonderfully aromatic Greek basil. A little bit of lake and a dash of cream.
What came out there was a paste that would be quite suitable as a spread. Maybe a few more olives, a hint of lemon or balsamic - at least much better than sliced.
But I wanted a pizza and so I painted this Mozzarella cream on the yeast dough, topping it and a bit more Pecorino rubbed over it - that was fine!
My topping was apple pieces, onion rings, mushrooms. Everything sautéed for themselves.
Ham or bacon would have been added.
Next time - and there will be a next time - I'll take tomatoes and zucchini.
Other vegetables will also land in the experiment.
I could imagine this mix - maybe a little thinner - also for baking ... An interesting idea!
Maybe you experiment with?
