Mozzarellatomatoloafprovencale Recipes

Steps:

• In a large stock pot add the water and enough kosher salt until it tastes like saltwater. Bring the water to a simmer and remove from heat.
• While waiting for water to boil, the mozzarella curd needs to be shaved with a sharp knife into thin layers and set aside in a large bowl.
• When water is ready, ladle over the shaved curd, just enough to cover. Allow curd to warm before you begin forming your mozzarella. Using a wooden spoon, stir the mixture until the curd begins to pull (you should have a string like effect). Work quickly with the curd to achieve a consistent silken texture. Hold the cheese in the bowl with wooden spoon and pour off excess water. Take the cheese in your hands and begin to fold under itself creating a round shape of desired size. Pinch between your thumb and index finger, place fresh mozzarella in a bowl of cool water, continue this process until all the fresh mozzarella is formed.

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Steps:

• Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
• DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Steps:

• Cut up the tomatoes and mozzarella into large cubes.
• Add basil leaves and drizzle w/ vinegar and olive oil.
• Stir lightly.
• Sprinkle with a little salt.
• Chill at least one hour.
• Store in refrigerator.

Steps:

• Peel and dice the tomatoes. Put them in a pan with the 1 T of oil, the salt and pepper and cook on gentle heat until they are cooked down and most of the liquid is evaporated.
• Cut the mozzarella into cubes and chop the basil, then add those to the tomato mixture.
• In a bowl, beat the eggs together with the rest of the oil, the milk, the flour and the baking powder. Add the gruyere, then the tomato mozzarella mixture.
• Pour into a loaf pan and bake in a 375 degree oven for approximately 45 minutes or until a tester inserted in the center comes out clean.
• Bon Appetit!