Tag Archive: fresh mozzarella cheese


1 large eggplant (peeled and cut into 8 thin slices)

24 large shrimp (cleaned and tail removed)

2 large bell peppers (red or yellow) sliced thin *seeds removed”

1 large bunch of broccoli rabe (or a bunch of broccoli)

1 large piece of fresh mozzarella (cut into 8 slices)

bread crumbs

3 large eggs

sea salt and black pepper

olive oil

2 cloves garlic (chopped)


  1. Clean and rinse broccoli rabe. In a pot of boiling water, boil broccoli rabe for about 5 minutes. You want it tender, not mushy.  *Drain well.
  2. In a skillet, put 2 tablespoons of olive oil. Brown garlic for a minute and add broccoli rabe. Sprinkle sea salt and black pepper. Stir for about 3 -4 minutes and remove to the side.
  3. In 2 bowls (one for beaten eggs and one for bread crumbs) coat eggplant slices and   shrimp.
  4.  In a large skillet, put 3 tablespoons of olive oil. Fry all eggplant slices and shrimp. Turn so they don’t burn on either side. (Approximately 3-4 minutes in total) Let dry on paper towels.*Add a little more olive oil if needed while frying.
  5. In a skillet, put 2 tablespoons of olive oil. Sauté sliced peppers until tender. Sprinkle a little sea salt on top. Turn frequently. Put to the side when done.
  6. Preheat oven to 400 degrees.
  7. In a large baking pan (coat the bottom with a little olive oil), layer an eggplant slice, a slice of pepper, 3 shrimp, a little broccoli rabe and topped with a slice of mozzarella. Repeat until you have made 8 of them. You can drizzle a drop of olive oil on top of mozzarella.
  8. Bake in oven for about 5-7 minutes until mozzarella has melted.  Serve hot.

*You can use sautéed broccoli if you don’t want broccoli rabe. Serves 4 (2 pieces each)


Meatball Parmesan

1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 lb. fresh mozzarella (sliced thin)
tomato sauce
olive oil
1. Mix all the ingredients (except mozzarella, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
Preheat oven to 350 degrees.
4. In a baking pan, coat the bottom with sauce. Put meatballs in pan. Put sauce on top of meatballs.
5. Layer slices of mozzarella on top.
6. Bake in oven for about 10 minutes until cheese is melted.
*Serve on Italian bread as a hero if you like.
*You can use ground turkey or chicken instead of the beef.

Pizza Rustica

*This Pizza Rustica Is Traditionally Eaten The Night Before Easter Sunday.

2 tbsp. olive oil
8 ounces sweet Italian sausage (casings removed)
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
4 ounces thinly sliced prosciutto, coarsely chopped
1/3 lb. ham (chopped)
4 large egg yolks (beaten)
1 large egg (beaten)
2 tbsp. chopped fresh parsley
Pastry Dough Recipe:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter (cut into pieces)
1/4 cup cold solid vegetable shortening (cut into pieces)
1 tsp. sea salt
3 large eggs (beaten)
2 to 4 tbsp. ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture is coarse. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Roll the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
1. Preheat the oven to 375 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Transfer the mixture to a small bowl and set aside to cool.
3. In large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and Parmesan cheese. Add the sausage, fresh parsley, ham and prosciutto to the mixture and stir well.
4. Roll out larger piece of dough on a lightly floured work surface to a 18-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch.
5. Add the ricotta mixture into the dough-lined pan.
6. Roll out the remaining piece of dough into a 12-inch round.
7. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges.
8. You can cut the extra overhanging dough into strips and put on top of pie. (see photo)
9. Brush the beaten 1 large egg over the entire pastry top. Bake on the bottom shelf of the oven until the crust is golden brown. (about 1 hour)
Let cool for about 15-20 minutes before cutting.



Mr. C.’s Chicken Ricotta Parmesan


Have You “Liked” “Cooking With Mr. C.” on Facebook?


8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil


  1. In a large skillet put 1 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
  2. In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
  3. Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
  4. Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil.IMG_5320
  5. Preheat oven to 400 degrees and bake for 1o minutes until cheese is melted. IMG_5322   Serves 3 to 4 people.

Salami Omelette

3 eggs
4 slices of salami (thinly sliced)
1/4 cup fresh mozzarella (shredded)
1 tbsp. butter
sea salt and black pepper
*avocado and strawberries for garnish
In a skillet, put butter. Once melted, crack open three eggs and add to the skillet.
Let cook for about 3 minutes.
Add salami and mozzarella on top. Sprinkle a pinch of sea salt and black pepper.
Cook until eggs are firm and mozzarella has melted. (approx. 3-4 minutes)
Slide omelette onto a dish and enjoy.



2 tsp.  olive oil

1 lb. sweet Italian sausage, casings removed, (chopped)

1 tsp. garlic (minced)

1 bunch broccoli rabe (about 10-12 oz.) (cut crosswise into 1-inch pieces)

sea salt and freshly ground pepper

1 cup prepared tomato sauce

2 cups fresh shredded mozzarella cheese

Pizza Dough (Premade)


  1. On a large board, put a tbsp. of flour.  Spread it out. Roll out pizza dough. It should be about 1/4 inch thick. (Note: It doesn’t have to be round shaped. Whatever works for you.) Brush a drop of olive oil on a baking/pizza pan. Put dough on pan.
  2. In a small skillet put 2 tsp. of olive oil. Add sausage. Cook for about 5 minutes, until cooked and browned. Stir frequently. (set to the side)
  3. In a pot of boiling water, put broccoli rabe. Cook for about 3 minutes, or until tender. Drain well. Get all excess water out.
  4. Put tomato sauce on pizza dough. Scatter mozzarella on top. Put sausage, mince garlic and broccoli rabe on top. (see photo)
  5. Sprinkle a little sea salt and black pepper.
  6. Drizzle a little olive oil on top
  7. In a preheated oven of 400 degrees, bake pizza for about 20-22 minutes. *It depends on your oven. I checked it very often after the first 15 minutes. You want the dough cooked and crispy, but you don’t want it to burn on the bottom.




2 large eggplants (peeled and sliced 1/4 inch thick)

2 eggs (beaten)

2 cups of bread crumbs

1 cup fresh spinach (chopped)

1 cup shredded fresh mozzarella  plus 1/4 cup extra for sprinkling on top

2 cups fresh ricotta

1 cup fontina cheese (shredded) plus 1/4 cup extra for sprinkling on top

parmesan cheese

homemade tomato sauce

olive oil

sea salt


1. Dip eggplant slices in egg and then bread crumbs.

2. In a large skillet put 4 tbs. of olive oil. Fry eggplant slices on both sides until tender. (about 3-4 minutes) Add more oil while cooking. Let eggplant slices dry on paper towel.

3. In a large bowl, mix ricotta, fontina, mozzarella and spinach. Add 2 tsp. of sea salt. Mix well.

4. In a baking dish put tomato sauce on the bottom.

5. Put a slice of eggplant. Put a spoonful of ricotta mixture on top. Add another eggplant slice on top. Put a little sauce on top. Put a little shredded cheese on top if you like. Repeat process to eggplant is all used. *You can stack the eggplant higher if you wish. You can also sprinkle a little parmesan cheese.

Preheat oven to 400 degrees.

6. Bake in oven for 10 minutes.