Saturday, July 24, 2010

Tomato & Mozzarella

One of my favorite thing about Italian food...or maybe two...are tomatoes and fresh mozzarella cheese! They are a match made in heaven! Put them in anything and viola--deliciousness! So not long ago, tomatoes and fresh mozzarella was on sale in the supermarket, and I just could not turn out such an opportunity to fulfill my taste bud in a money saving way.

So with the two ingredients I made a pasta dish and a salad dish. Both recipes are very simple and easy.

Tomato and Mozzarella Penne:

serving size: 2

4 oz of Penne Pasta
6 Cherry Tomatoes
1 Zuchinni
1 Cup Broccoli, chopped
1.5 oz Fresh Mozzarella Cheese
3 Leaves of Fresh Basil, shredded
1 Clove of Garlic
Chili Flakes
1/2 tsp Olive Oil

1. In a pot of boiling water, boil the broccoli and zuchinni briefly until soft. Drain.
2. In the same pot, cook the pasta until aldene. Drain.
2. In a frying pan, add in olive oil and garlic. Cook until brown.
3. Stir in the pre-cooked zuchinni and broccoli.
4. Add in the pasta and stir. After combined everything, add in tomato and stir.
5. Lastly, add about 3 tablespoon of pasta water into the frying pan.
6. Place everything on a plate, add mozzarella, basil and chilli flake, and serve when hot.

Tomato & Mozzarella Salad

Serving Size: 1
1/2 Big Tomato, sliced
1 1/2 oz of Fresh Mozzarella Cheese, sliced
1 Cups of Baby Spinach
1 Slices of Bread (optional)
2 Leaves of Basil, shredded,
2 Tsp of Dijon Mustard
1 Tablespoon of Balsamic Vinegar

1. Toast a piece of bread and place onto a plate. Spread Dijon mustard on top of it.
2. Place spinach on top of toast.
3. Assemble tomatoes and mozzarella in alternate fashion. Slice by slice.
4. Top of shredded basil.
5. Drizzle balsamic vinegar on top before serving.

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