There are several kinds of Mozzarella, from fresh to smoked, and Bocconcini to Mozzarella di Bufala. Fresh and di Bufala are sold in containers or bags with water or whey.
Fresh Mozzarella
Mozzarella balls are sold about the size of oranges while Bocconcini is about the size of eggs. Otherwise, they really are the same. Try some Caprese Bruschetta.
Ciliegine mozzarella is about the size of grapes, again really the same, except for the size. These are really good for skewer style appetizers.
Di Bufafa means “of the water buffalo” and it was the milk of water buffalos produced around Naples, Italy that produced the first fresh mozzarella. Most mozzarella today is made from cow’s milk.
Burrata looks like mozzarella until you slice into it. The center is thick with cream and threads of mozzarella. This doesn’t bake or broil, just eat and enjoy after bringing it to room temperature. Simply serve with a drizzle of good honey and pepper, or alongside Roman Summer Salad.
All mozzarellas can be smoked, but we tend to stick with all kinds of fresh.
Fresh mozzarella absorbs flavours and is delicious with any Italian type flavours: tomato, basil, charcuteries, Prosciutto Wrapped Mozzarella and Caprese Salad.
**We use fresh mozzarella on pizza and pasta, but…………..it is important to drain and let the ball rest for about 30 minutes prior to using. Place the ball on some folded paper towel in a small dish. Otherwise, there will be little pools of liquid on your pizza/pasta, charcuterie board or salad.
Fast food in our house almost always has Rao’s Sauce with pasta or pizza. Pictured above is Pasta with Rao’s Vodka Sauce, broiled fresh Mozzarella and basil.
