Speaking of 'rolled' things-have you encountered flat mozzarella?

14 years ago

Linda's comment on another thread about rolled souffle reminded me that a friend here on Long Island said that her Mom bought a flat sheet' of mozzarella to layer and roll ingredients.

She added fresh basil, prosciutto, sun-dried tomatoes, etc. Sounded great except I haven't seen it not even at my Italian store.

I have seen the pre-made rolled mozz and prosciutto, but I like the idea of fresh mozzarella and the liberty to do what I please with it.

Has anyone seen this?

Sue

Sort by:Oldest

Comments (36)

caliloo
14 years ago
I've not seen it either Sue, but DH will be near Reading Terminal Market in Philly tomorrow, I will ask him to look for it.

Alexa
nancylouise5me
14 years ago
I have seen it once on a cooking show recently. They were making appetizers with it. Put it flat on the counter filled it with a topinade mixer, chopped basil next and then rolled it up and sliced it. Looked easy to use and the fillings that could go in it are endless. I haven't seen it in the cheese section of our grocery store or gourmet shop yet. It may be to new for us up here in Maine.LOL NancyLouise
Related Discussions
What would you make with a whole Flat of Tomatoes!
Q
Comments (17)
Oh yeah, fresh yummy tomatoes! First I'd make some fresh salsa and then I'd have a nice tomato sandwich with Miracle Whip on White Bread and maybe a couple of tomato omelettes. After that I'd scrounge up some zucchini and make this: Gratin of Zucchini & Tomatoes Contributed By: EatingWell 3 cloves Garlic, crushed 2/3 cup Fresh basil leaves 1 tsp Fresh thyme leaves 2 cups Fresh whole-wheat breadcrumbs, divided 1/2 cup Finely chopped sweet onion, such as Vidalia 3 Large ripe tomatoes, diced 1 tbsp Red-wine vinegar 1/4 tsp Salt, divided 3 tbsp Extra-virgin olive oil, divided 3 Medium zucchini (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick Freshly ground pepper to taste 3/4 cup Freshly grated Parmesan cheese Preparation 1. Preheat oven to 400 degree F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray. 2. Put garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saute, not stew, so do not crowd it. Saute, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin. 4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan. After that, I'd make tomato soup, I love KatieC's roasted tomato and garlic soup posted above or this one from Fannie Farmer: Pure Cream of Tomato Soup The Fannie Farmer Cookbook Servings: 7 cups. Ingredients 5 tablespoons butter 1/2 cup chopped onion 4 tablespoons flour 4 cups milk 1/2 bay leaf 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 3 cups tomatoes, chopped (fresh or canned) Preparation Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving. While I was at it, I'd make Sol's tomato tart. Geez, I wish I could post a picture of that, it's a think of beauty, but here's the recipe anyway. My favorite isn't really quiche, but it is. It's Sol's Tomato Pie, which is actually just a quiche with that mustard layer on the bottom crust. TOMATO TART Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [1 1/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Annie
...See More
The last thing that made you laugh so hard you cried
Q
Comments (32)
This just happened on Saturday... DH and I were invited to a bar-b-que at a friends house in Saugerties, which is about 45 miles north-west of us. They gave my DH directions, which he wrote down and stuffed in his wallet. The instructions specifically stated that "once you cross the 9W and Route 32 intersection, go approximately 500 feet and make a right turn on to St. John's Road...". So off we go to Saugerties and we're driving up Route 9W towards Kingston. (Hint: Saugerties is above Kingston, about another 15 minutes north). We drive and drive and drive and come to a split in the road right before Kingston. Route 32 forks to the right, so DH veered to the right. We go a bit further and get to the point where 9W and Route 32 intersects. We go through the intersection and drive 500 feet. No St. Joseph's Road to the right. We go a bit further up the road but still no St. Joseph's Road. At this point I suggest to DH that he turn around and go back to the intersection, and then take a right because when we veered right at the split, maybe Route 32 also had a section further up the road. At this point DH gets a tad pi$$y because he's admittedly directionally challenged. He starts getting a bit hoppy and hot under the collar, telling me that he's "been there before and he knows where he's going. This street looks familiar so it has to around here somewhere". After driving around for another 10 minutes I start chuckling because I just can't help it. My DH asks me, "what's so funny?", and now I'm really laughing to the point that I can't stop. He's getting angrier by the minute and proceeds to pull over to the side of the road. When I finally couldn't contain myself any longer I ask him, "Are you sure you know where you are, because we're in Kingston and they live in Saugerties". Needless to say we were both laughing so hard the tears were streaming down our cheeks. We swore that we wouldn't tell anyone what dummies we were.
...See More
If You Could Have 1 Expensive Useless Thing...
Q
Comments (90)
This is one thing but I need two of it. Due to circumstances that will not change any time soon, I have two interior doors separating my kitchen/lobby space from the rest of the house. Ninety percent of the time, they stand open, but they get closed every so often. Currently they are hollow oak doors 30 years old There is a door that I keep visiting when playing around in Menard's custom door display ... a Mastercraft interior door with a molded glass panel. Substituting two of these glass ones would allow light to penetrate into halls and would be much less unfriendly when closed, such as when we entertain people in the dining room and I'm in the kitchen area making noise and smoke and smells or when I grind coffee beans in kitchen while houseguests sleep in a room nearby or when we need to keep a dog from penetrating the carpeted areas of the house. And the glass would compliment the rough Scandinavian-like artglass that I am ordering for four panels of my cupboards also. Each one is about $450 for the size I need, plus Minn. tax. What distinctive, unnecessary thing could I buy for less than a paltry thousand dollars that would serve as well? Nothing else would be as dramatic or distinctive, not even an antique piece or a work of art, don'cha think? Would this door make the kitchen as singular as my (banned) red sink does now? Florantha in Minnesota P.S. Chocolate labs shed a lot less than yellow or black labs. This is experience speaking. Here is a link that might be useful: Interior
...See More
Posing hypothetical Dog Encounter Question
Q
Comments (23)
Years ago, I was a paper delivery boy(circa 1957). I was 11 at the time. On my route was a homeowner(female) who was extremely antisocial. She had a rather large cocker spaniel---who was also extremely antisocial. She would command the dog to attack anyone walking on her section of the sidewalk. I have no idea if adults ever tried to complain/get the city to intervene. All I knew was I was continually at risk. Now, for all you trainers out there, this happened way before Cesar/etc. I had grown up in farming communities and learned to deal with animals as necessary. Anyway, after all the avoidance techniques I could come up with, I decided aggression was the only tactic left. The dog was getting more and more aggressive---simply because I was not being equally aggressive. The dog actually grabbed my pants leg one day. I had begun carrying a section of ax handle about 24" long in my paper bag and grabbed it. I cracked the dog on its head, which made it turn loose of my pants leg. It then leapt at my face. I backed off and decided I had one option left. The next charge offered the opening and I shoved my hand into the dogs mouth and as far down it's throat as I could. The dog choked to death on my hand as the woman screamed at me. The police were called, neighbors congregated, and I was finally exonerated---due to holes in my pants and witness accounts matching my story. The only other attempted attack on me by a dog happened when a German Shepherd decided to jump the owners fence and have me for lunch. It came in low and flat, no growling or posturing---just pure attack intention. I had nothing to use for defense other than my anger(I was trying to walk off being mad), so I channeled all that anger into the posture and growl I assumed as the dog got to within 6 feet. I still get goose bumps remembering that encounter. The dog quickly decided I was much more of a force than it was and actually turned, tail between legs and slunk away. Now, that was a once in a lifetime(hopefully) encounter. And I had always had an anger management problem---I was mad at my wife and was walking off the anger instead of allowing it out at home. I walked over 10 miles that day---about 7 of those miles after the dog encounter. So, my response to the dog's intended attack was way more than would have been possible normally. But, it does show dog attacks are never the same and need to be dealt with on an individual basis. The OP's question was rather silly---that sort of thing described would probably never happen. And I do not carry a Kimber---I carry a .40 caliber revolver called a Pit Bull, made by Charter Arms.
...See More
woodie
14 years ago
I saw it somewhere - maybe on tv. I'll keep my eyes open here in Joisey!
woodie
14 years ago
I should have googled before I posted! This website has a 'where to find' map and store listings.

Here is a link that might be useful: Lioni Mozzarella
cookingrvc
Original Author
14 years ago
Yes, Woodie I've seen those with the prosciutto in the grocery store and Costco. It's the sheet of fresh mozzarella that I am looking for.

I suspect I could take a log and cut it round and round to unfurl a sheet but that would be a pain and probably look a little ragged.

I am possessed with finding it at this point. I wonder if someone put it through a pasta machine...is that even possible??? I guess we'll find out as soon as my friend gets back to me.

Sue
woodie
14 years ago
Sue, scroll down the website - they have the flat sheet of mozzarella - it says "special order" - but they do have it and maybe you can ask them where.
eileenlaunonen
14 years ago
Yes I buy it all the time....it comes in a package that if you dont look at the writing it looks alot like a fresh mozzarella log....when you open it it rolls out like a pre made pie crust except its rectangular....by it here at Village Market so I dont know who else sells it the brand I cant remember but it does open you up to alot of stuffing options!
cookingrvc
Original Author
14 years ago
Oh, missed it. That's it!!!

I will have to ask my pork store if they will order it or ask my friend to pick it up.

Thanks Woodie!!!!

Sue
eileenlaunonen
14 years ago
Dont know if thats the brand I have too look I actually first bought this last year for a party....thought it was the presliced log (i use for mini chicken cutlet sandwiches for cocktail parties) to my surprise it rolled out so what did I do I stuffed it! LOL
cookingrvc
Original Author
14 years ago
Hey Eileen, which Village Market?
cookingrvc
Original Author
14 years ago
Now that I know what to call it I got a few hits online...
This one is from Belgioioso.

Here is a link that might be useful: Mozzarella sheets
annie1992
14 years ago
Well, I'm sure I can't get it here anywhere, LOL. You did give me an idea, though. Elery and I made mozzarella this weekend. Instead of shaping it into balls, I don't see why I couldn't take the warm cheese and press it into a sheet.

I feel an experiment coming on...

Annie
eileenlaunonen
14 years ago
Belgoioso is the brand...Village Market in East Islip usually has it...Uncle Guisseppies doesnt carry it. May call stop n shop or whole foods.
Rusty
14 years ago
The Walmart store here had some a few weeks ago.
I'll have to check to see if it is something they carry regularly.
And see what the brand name is.

Rusty
lowspark
14 years ago
I love the idea of making appys out of this. I'm going to look for it at the store. I see that Central Market carries Leoni so maybe they have the flat ones too. I'm always on the lookout for new appetizer ideas.
Rusty
14 years ago
I checked the rolled Mozzarella in our super Walmart today.
It is Belgioioso.
They have 2 or 3 different kinds, plus the plain "fill your own".
Just in case anyone is interested.

Rusty
cookingrvc
Original Author
14 years ago
Nice work there Rusty! We have a Walmart nearby...will have to check it out on my way home from work. How convenient!!!!

Thanks
Sue
annie1992
14 years ago
You know, it's funny, I was watching The Polar Express last night and a commercial came on. Sure enough, it was for the BelGiosioso (or however that's spelled) mozzarella sheets, with some guy rolling up tomatoes and basil, then slicing for "instant appetizers"!

So, I'm thinking it's probably a relatively new item that will probably be available in more places soon.

Annie
cookingrvc
Original Author
14 years ago
Annie, I suspect you're right. We are so on the cutting edge!
Sue
eileenlaunonen
14 years ago
Sue....Our Walmart doesnt carry it,I belive thats the Walmarts that have supermarkets. My village market has a bunch the wrapper has changed to all BLUE...If we could figure out how to get it to you Ill buy it for you could I ship it or drop it to you.....Dont know how desperate you want it there 4.99
cookingrvc
Original Author
14 years ago
Thanks Eileen but guess what...I found it this morning when I wasn't even looking!

I was at a local produce place (Cross Island for those of you on Long Island) and there it wasw, all by itself, sitting on the cooling grate just in front of all the other cheeses. It was like it was waiting for me and there wasn't another one to be seen.

Even DH thought it strange how it was set apart from the other cheeses and all by itself.

I think it actually found me!

Anyway, tonight well be sitting by the fire eating whatever I come up with to stuff this bad boy.

Thanks all and again Eileen, thanks for your offer!

Sue
eileenlaunonen
14 years ago
Glad to see you found it
cookingrvc
Original Author
14 years ago
Well, my first attempt at fillings didn't turn out as good as I hoped. I only used half the roll so I get to try again.

I used sun-dred tomato pesto, prosciutto, fresh basil, and salt & pepper. Oh and a little garlic powder. Wrapped it in plastic wrap and let sit overnight. It was ok, but the garlic powder didn't belong.

I'll have to be more creative next time. I was thinking of grinding up some cooked sweet Ialian sausage, some sauteed mushrooms, and a little Parm Reg.
annie1992
14 years ago
Oh geez, Sue, now you've gone and done it. I've got to go home and make mozzarella so I can make a sheet and see if I can roll it up with that italian sausage, mushrooms and parmesan...

Annie
christine
14 years ago
Annie - you can! I bought mozz curd once from my Italian market and did it. Now, as you see from my other thread, I am trying my hand from scratch! And that is exactly why I am making it, to make the sheet of mozz! :)

I just saw this commercial over the weekend as well - the Belgioso one...

Happy creating!
cookingrvc
Original Author
14 years ago
Annie and Christine....

You know, I imagine that fresh mozzarella will much improve the outcome. The Belgioso was ok, but not as good as fresh.

Let me know how it turns out, I might jut have to make my own for NY Eve.

Sue
eileenlaunonen
14 years ago
Sue I buy the CURD at A&S pork store and Ive seen it at Uncle Guisseppies....I make it for the holidays...so much better than store bought! And its fun!
cookingrvc
Original Author
14 years ago
Great. I have A&S right in town and think it would make a fun evening. Guess I can look online for instructions on how to do it.

Thanks.

Sue
annie1992
14 years ago
Sue, mozzarella is dead easy, even if you have to make your own curd. This site has pictures.

Plus, when you are done, take the whey and heat it to 200F. Stir and stay at 200F for 5 minutes, the milk solids will rise to the top. Skim them off and put them into a strainer lined with cheesecloth (I use a linen tea towel). Gather the sides and let the whole thing drain for 24 hours. What's left is ricotta. Double bonus!!

Annie

Here is a link that might be useful: 30 minute mozzarella
eileenlaunonen
14 years ago
OMG ANNIE....I always pour it down the drain!!!! Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!
cookingrvc
Original Author
14 years ago
This just keeps getting better!!! I love it. I buy fresh ricotta at the Italian store and let me tell you, it is THE best.

This is going to be a lot of fun. Thanks for the link Annie!

Sue
annie1992
14 years ago
Oh no, Eileen, never pour it down the drain. A gallon of milk will make me about a pound of mozzarella and the whey from that gives me about a cup, maybe a cup and a half of ricotta with about 10 minutes time expended.

That said, I fed the last batch of ricotta to Ashley's puppy, Cooper. I didn't have room to freeze it and I seldom use it, but it still seemed wrong, somehow...

Merry Christmas!

Annie
eileenlaunonen
14 years ago
I love fresh ricotta it makes the world of difference in italian dishes and imo especially lasagna! Cant wait to try this!
christine
14 years ago
Annie - great site, thanks! Good to have the pics! I will be doing this Thursday night... :)

I am also going to try the ricotta thing!
annie1992
14 years ago
Hey, Ricki Carroll isn't the "Cheese Queen" for nothing, LOL.

I was astounded at how fast and easy it was to make mozzarella and then get ricotta from the leftovers. And what fun, a bunch of cheese making going on.

I have to warn you, though, I always stretch my cheese in three or four pieces because that big piece is so unwieldy. Then I make little balls of mozzarella. And then we eat them, still warm. And I'm not even a huge cheese consumer...

You'll have a lot less to use than you think you will. At least I do.

You just have to find citric acid and rennet. I have the liquid rennet, but the tablets work fine too.

Annie
annie1992
14 years ago
BTW, if you want a LOT of ricotta, instead of a cup, you can make whole milk ricotta. This makes about 1 1/2 - 2 pounds from a single gallon of milk and if you use the cream it's WAY creamy...

1 gallon whole milk
1 tsp citric acid dissolved in 1/4 cup cool water
1 tsp fine salt
1-2 tbls heavy cream

Add citric acid solution and salt into the milk and mix thoroughly.

IN a large pot, directly heat the milk to 185-195F, do not boil. Stir often to prevent scorching.

As soon as the curds and whey separate (make sure the whey is not milky, that it's clear/amber/greenish), turn off the heat. Allow to set, undisturbed, for 10 minutes.

Line a colander with muslin or cheesecloth. Carefully ladle the curds into the colander. Tie the corners into a knot and hang the bag to drain for 20-30 minutes, or until the cheese has reached the desired consistency. The cheese is ready to eat immediately. For a creamier consistency, add the cream at the end and mix thoroughly.

Store in a covered container in the refrigerator for 1-2 weeks.

Yield 1 1/2 - 2 pounds

Annie

Speaking of 'rolled' things-have you encountered flat mozzarella?

Comments (36)

Related Discussions

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

cookingrvcOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author

cookingrvc
Original Author