Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Mini mozzarella 8g -150g Tray

Mini portions of Italian pasta filata cheese, obtained from pasteurized cow milk, with a spheric shape, 8 grams each unit, packaged in a 1Kg bucket
Mini mozzarella 8g -150g Tray
Energy 886/213 kjoule/kcal
Protein 18
Carbohydrates 0,4
Fat 15,5
Product code: 40331
Ingredients: Milk, salt, rennet, lactic ferments.
Rind: No rind
Structure: Pasta filata, lactic acidification
Texture: Soft and supple paste
Colour: White
Taste: Sweet, peculiar to milk
Ripening: -
Shelf-life: 30 days
Technology: Bowl with brine

Bruschetta with Mozzarella di Bufala Campana

All the slices of bread rubbed a bit 'of garlic, then cut into squares to grill. Meanwhile put to the buffalo mozzarella and tomatoes and seasoned with basil, oregano, salt and oil.
When the bread is ready, place the slices on a platter and each put a little 'prepared seasoning, garnish the dish with green olives.

Ingredients for 4 people:
  • 4 slices of bread
  • 250 gr. of buffalo mozzarella
  • garlic
  • oregano
  • basil
  • green olives
  • olive oil
  • salt
First course

Mediterranean pasta

Put a saucepan with salted water in the meantime cut in half the tomatoes, olives and slices, and place in a bowl.
Add the clove of garlic, capers, a pinch of oregano, a pinch of salt and a little 'oil. Let marinate in fridge for half an hour. Boil pasta, drain, allow to cool under running water, drain again and add the marinated tomatoes.
Sprinkle with diced buffalo mozzarella. Serve immediately.

Ingredients for 4 people:
  • 250 gr. short pasta like penne half
  • 200 gr. Mozzarella di Bufala Campana
  • a bunch of tomatoes from Puglia
  • ca. 10 pitted black and green olives
  • 1 tbsp
  • Capers
  • 1 sp. garlic
  • oregano
  • olive oil
  • salt
Main course

Chicken breast with Mozzarella di Bufala Campana

Fry the chicken breasts after they are cleaned and passed first in flour, then egg;
then arrange in a buttered baking sheet covering them with a slice of buffalo mozzarella and prosciutto; stop ends with two toothpicks;
Season with a little 'butter and pepper and bake in preheated oven for about 5 minutes.

  • chicken breasts
  • prosciutto
  • buffalo mozzarella
  • grape
  • butter
  • salt
  • pepper
Salad course

Tomatoes stuffed with mushrooms and Mozzarella di Bufala Campana

Slice the mushrooms and cook in a pan with a clove of garlic, a bit of butter, a pinch of salt and tomato sauce, let cook for few minutes, then add a tablespoon of chopped parsley and let finish cooking.
When cooked, chop coarsely and combine with the crescent moon in a bowl with the bechamel sauce buffalo mozzarella diced, Parmesan cheese, salt and pepper.

Fill the tomatoes, which have previously cut off a small cap and emptied of seeds, with the compound. Cover them with their cover, align them in a pan, put a bit of butter on each tomato and bake in hot oven for about 20 minutes.

Ingredients for 4 people:
  • 8 round tomatoes
  • 200 gr. mushrooms
  • half a tablespoon of tomato sauce
  • 1 clove garlic
  • 1 tablespoon chopped parsley
  • 150 gr. Mozzarella di Bufala
  • a few tablespoons of white sauce
  • 2 tablespoons grated Parmesan cheese
  • butter
  • salt
  • pepper to taste

A sweet Caprese:Mozzarella mousse

Shredded mozzarella from the milk, cover and allow to melt for about an hour. Then go all in a Chinese horn. Bring the cream to 70 ° C and dissolve in sugar and gelatin, previously softened, then add Infusion mozzarella and pour the mixture into a trap. Let rest in refrigerator for 4 hours.

  • 500 g milk
  • buffalo mozzarella (about 250 g) No 1
  • 150 g cream
  • No sheets of gelatin 2
  • 50 g caster sugar

Summer Antipasto

Wash tomatoes, peel, slice, arrange in circle on a serving plate; on each slice, but not completely covered sistematene a mozzarella.
Dress with oil paid to the wire, salt, pepper and flavored with basil.
Keep cool.
Meanwhile, roasted peppers, peel, remove seeds and strands, cut into diamond shapes and arrange them on the mozzarella.
Inside the circle, place the drained tuna oil, garnished with basil leaves and serve immediately.

Ingredients for 4 people:
  • 2 salad tomatoes
  • 200g of canned tuna
  • 1 Mozzarella Ambrose
  • 2 red peppers
  • basil
  • olive oil
  • salt
  • pepper
First course

Bucatini with Eggplant

Cut the eggplant into cubes and put them in salt for about 30 minutes.
To dry in oil the onion and parsley, add the eggplant and nut and pepper.
Cook pasta in salted water, drain it al dente, season with cubed mozzarella and eggplant sauce.

Ingredients for 4 people:
  • 350 bucatini type of pasta
  • 2 eggplants
  • 1 onion
  • 50 g Mozzarella AMBROSI
  • ½ nut
  • parsley
  • olive oil
  • salt
  • pepper
Main course

Mozzarella in a carriage

Remove the crust of bread slices.
Place each slice of bread a slice of mozzarella smaller, and above this another slice of bread.
Linked with a cross wire.
Beat the eggs and pour over croutons prepared before, making sure they are well absorbed.
Heat oil in a skillet, get attention with two or three croutons and let them brown well on both sides.
Arrange on serving plate gradually warmed removing the wires, very fine sprinkle with salt and garnish with sprigs of parsley fried.

Ingredients for 4 people:
  • 1 package of sliced bread
  • 1 AMBROSI mozzarella
  • 2 eggs
  • oil for frying
Salad course

Artichokes baked with mozzarella

Clean the artichokes by depriving them of the toughest leaves, slice them in half and remove the inside hard.
Soak for ten minutes in acidulated or a handful of flour, let them then blanch for a few minutes in salted water and drain.
Cut the mozzarella into thin slices and chopped parsley.
Lay in a buttered baking dish and a layer of artichokes, on which place a slice of mozzarella, sprinkle everything with grated parmesan cheese and chopped parsley.
Topped with flakes of butter and then brown in hot oven for half an hour.

Ingredients for 4 people:
  • 12 artichokes
  • 300g mozzarella Ambrose
  • 50 g butter Ambrose
  • 50 g AMBROSI Parmesan cheese
  • salt
  • pepper
  • plenty of parsley

Pudding parfait

Whisk together mozzarella and miele. Put down the "cream" obtained in disposable aluminum molds. Ideals are round ones used for muffins and puddings.

  • Sufficient honey and mozzarelle.La proportion is a medium-sized mozzarella, per tablespoon full of honey (preferably raw, and solid)
First course

La Parmigiana

Preheat oven to 180 degrees C. In a large saucepan over low heat, cook green onion and mushrooms in 1/4 cup water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 minutes. Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non-stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 33 x 23 – cm casserole, spread about 1/2 cup sauce. Add a layer of eggplant, top with 1/2 cup AMBROSI ricotta cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with AMBROSI mozzarella cheese. Bake uncovered 30 minutes. Let stand 5 minutes before serving.

  • 1/2 cup chopped green onion
  • 1/2 cup sliced mushrooms                                                      
  • 1/4 cup water
  • 2 cups spaghetti sauce
  • 1/2 teaspoon salt
  • 1 small eggplant. peeled and sliced                                        
  • 1 egg white, slightly beaten
  • 1 tablespoon water
  • 1/2 cup all-purpose flour
  • 1 teaspoon olive oil1 cup  AMBROSI ricotta cheese
  • 1 cup AMBROSI  mozzarella (30g)
Ambrosi s.p.a.2021-04-14
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