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Baked Mozzarella

Source: Heritage of Italian Cooking
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Rating: 3   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  30 Minutes
  Serves 6
The true mozzarella made from buffalo's milk is very hard to find these days because it is produced only in the Salerno, Caserta and Battipaglia areas. The cheese lends itself to many different recipes. Today the genuine buffalo mozzarella is often replaced by one made with cow's milk, but it has neither the taste nor the texture of the real thing. This is a quickly prepared, typical family dish, which can easily be served in place of meat. As always, it is important to use pane di campagna (coarse-textured country bread).
1/4 cup extra virgin olive oil
1 cup milk
6 slices coarse country-style bread
salt and freshly ground pepper
13 oz mozzarella cheese, sliced
6 anchovy fillets packed in oil, chopped
1 tablespoon dried oregano
1/2 cup freshly grated parmesan cheese
Baked Mozzarella Recipe at
Pour the oil into a baking dish.

Pour the milk into a deep dish and briefly soak the slices of bread. Arrange the bread slices in the baking dish so they are slightly overlapping in a single layer. Season with salt and pepper. Cover the bread with the mozzarella. Arrange the anchovies over the cheese. Sprinkle with the oregano and Parmesan.

Bake in a preheated 400 degrees F oven for about 20 minutes. Serve at once.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 395
Fat. Total: 25g
Protein: 25g
Carbohydrates, Total: 16g
Sodium: 797mg
% Cal. from Fat: 57%
Cholesterol: 41mg
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: CE Reviewed: 12/02/2010
Leave out the anchovies for a 5 cup experience!
I cannot stand anchovies, the smell, the overly salty character, the texture, etc. Of course, when I saw this recipe for baked Mozzarella, I had to try it, WITHOUT the anchovies. I added more cheese and some ham, but one could use some seasoned chicken, turkey, pepperoni, salami, or other meat in place of anchovies. It turns out to be a nice side dish for lunch/dinner. I suggest serving it with a fresh salad or soup, fresh bread, and a main course. It satifies the cheese lover in me!
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