My good friend Google states that dependence is subordination to someone or something needed or greatly desired. I’m ready to make a confession of sorts. FRESH has brought the wonders of food into my life, no doubt. But it has also gotten me hopelessly and utterly hooked on fresh mozzarella.
In the scheme of things, this affliction is not so bad. I rather savor it! Of course I have had some vigorously processed then shredded mozzarella here and there. But not until I got a FRESH perspective of this ooey gooey lump of love, did I really know mozzarella.
I might be newly enamored with mozzarella, but it has been enjoyed by many for a great while now. Similar to other great Italian food, it’s sorted past is a bit cloudy. It is rumored that perhaps a few cheese curds tumbled in some boiling water haphazardly in a cheese factory in Italy. They twirled in a little orb and presto the world had mozzarella! I feel this might be one of the most pleasant culinary accidents of earth. And you can witness that magnificent process at FRESH! I urge you to stake out a front row seat at our Cheese Department and watch the magic happen. You can pretty much pick up a variety of sizes, seasoned and/or marinated fresh mozzarella. Here are a few ideas to do with your new addiction!
Spaghetti with Mozzarella
1 small eggplant (about 3/4 lb), cut into 1/2″ pieces
2 Noonday onions, chopped
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
5 plum tomatoes, chopped
1 1/2 cups zucchini, sliced and cubed
1 Tbs balsamic vinegar
3/4 tsp salt
1/4 tsp pepper
1/2 lb spaghetti, cooked
1 (9 oz. or so) ball FRESH Mozzarella Cheese cut into 1/2-inch pieces
3 Tbs fresh basil, chopped
Cook and mix eggplant, onion and garlic in hot oil in large skillet on medium heat 10 min.
Blend in tomatoes, zucchini, vinegar, salt and pepper; continue cooking 10 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Set in serving bowl.
Then add hot spaghetti, mozzarella cheese and basil; toss lightly and devour!