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Posts Tagged ‘Mozzarella’

Pizza Baked Potato

Posted in Food, Gluten-free, tagged , , , , , , , , , , , , on 4 October 2016| 1 Comment »

Pizza baked potato

The vast majority of our weeknight dinners are based on whatever happens to be left in the fridge after the weekend.  It turns out that leftover pizza toppings taste pretty good on top of a baked potato too. Also suitable for those who don’t eat pizza dough.

Wine Suggestion: If you happen to have something open already, that will do nicely.

Pizza Jacket Potatoes – serves 4

  • 4 large baking potatoes
  • 1 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • 60g sliced pepperoni, torn (the thin sliced stuff from a packet will do fine)
  • 400g tin chopped tomatoes
  • small handful of basil leaves, shredded
  • 100g grated mozzarella/cheddar cheese

Heat oven to 200ºC/180ºC fan/gas 6.

Prick the potatoes all over with a fork. Bake directly on the oven shelf for 1-1½ hrs, or until soft.

Meanwhile, heat the oil in a small pan and sauté the onion for 5 mins to soften. Stir in the garlic and pepperoni, and cook for a minute or two,  then add the chopped tomatoes. Bring to the boil, then simmer for 5 mins. Season and stir in half the basil. Spoon over the split potatoes and top each one with a good handful of cheese and the rest of the basil.

(Original recipe from BBC Good Food.)

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Woohoo it’s sunny! An Irish/Italian Salad

Posted in Food, Italian, Vegetarian, tagged , , , , , , , , , , , , on 10 September 2011| 1 Comment »

Irish SaladThis caprese salad is made from all Irish ingredients – even the mozzarella (fellow Dubliners can pick some up in Fallon & Byrne). Perfect for what will probably be one of our last sunny lunches for this year.

Caprese di Mozzarella – serves 2

  • mozzarella cheese
  • 2-3 tomatoes, sliced
  • basil leaves
  • olive oil
  • salt
Drain the cheese and cut into thin slices. Arrange the tomato and mozzarella slices in concentric rings on a nice plate. Sprinkle with basil leaves, drizzle with olive oil and season with salt (salt is a necessity here!).

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Pasta al forno con pomodori e mozzarella

Posted in Food, Italian, Italy, Pasta, Vegetarian, Wine, tagged , , , , , , , , , , on 29 August 2011| 2 Comments »

Otherwise known as “Jamie’s Pasta Bake”; a simple, tasty dish that can be easily doubled for parties. Delicious hot for dinner with some garlic toasts and also cold the next day for lunch.

The recipe suggests using orecchiette but any pasta shapes will do so it’s a great way to use up all the packets lying around the cupboard.

Baked pasta with tomatoes and mozzarella (serves 4 generously)

  • 1 onion, peeled and finely chopped (white onions are suggested but any other onion lying to hand will do)
  • 2 cloves garlic, peeled and finely sliced
  • 1 to 2 dried chillies, crumbled
  • 3 x 400g tins of good quality plum tomatoes
  • large handful of basil, torn
  • 1 tablespoon red wine vinegar
  • 400g short, any shaped dried pasta, preferably orecchiette
  • 4 very big handfuls of freshly grated parmesan
  • 3 x 150g balls of mozzarella, sliced
Preheat oven to 200C / 400F / Gas 6.

Heat a saucepan on Medium-low heat and a couple of glugs of olive oil, onion, garlic and chill. Slowly fry for 10 minutes until softened but not coloured.

Add tinned tomatoes and a small glass of water and bring to a boil. Simmer for 20 minutes. Wizz sauce until smooth add basil leaves, red wine vinegar and season.

Boil a large pot of salted water and cook the pasta shapes according to packet instructions. Drain and then toss with half the tomato sauce and a handful of parmesan.

Rub a little olive oil in a baking tray and layer a third of the pasta in the bottom. Follow by a layer of tomato sauce a handful of parmesan and 1 mozzarella ball. Repeat two more times and until ingredients are used up. Make sure that there is a good layer of cheese on the top.

Cook in oven for 15 minutes or until golden and bubbling.

Original recipe: Jamie’s Italy

Wine suggestions: This will work equally well with a nutty, dry white like a Verdicchio or Greco di Tufo or  a mid-weight red like Barbera, Montepulciano d’Abbruzzo or a fruity Chianti. You don’t need to get too complex as this is a very social dish so it suits a social and easy style of wine.

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