The Mozzarella Kings

Easter Pie Also called Pizza Rustica, Pizza Ripiena, Torta Pasqualina, or Pizzachino is basically a rich quiche type of filling completely enclosed in a buttery pastry. There are many different variations of Easter Pie – one has with 33 layers of crust (one for each year that Christ lived) called Torte Pasqualina and that is made with greens, ham, cheese and hard boiled eggs inside. ... Our Easter pie is filling, savory and delicious! INGREDIENTS For the Crust: 2 ½ cups flour 1 tablespoon freshly ground black pepper (yes I said 1 tablespoon) ¼ cup vegetable shortening 2 eggs, beaten ½ cup or less warm water 1 egg and one tablespoon milk for egg wash For the Filling: 1 pound whole milk ricotta ½ pound pepperoni, cut into small cubes (don’t use pre-sliced) ¼ pound double Abbruzese, cut into small cubes ½ pound sopressata, cut into small cubes 1/8 pound Genoa salami, cut into small cubes ¼ pound fresh mozzarella cheese, cut into small cubes 6 eggs ¼ cup freshly grated Romano cheese ½ tablespoon freshly ground black pepper 1 pound fresh cheese (such as formaggio, queso fresco, or other similar fresh uncultured cheese) ½ pound thinly sliced prosciutto Instructions In a large bowl, mix flour and black pepper together with a fork. Cut in shortening and mix to pea sized crumbs. Make a well in the center and add beaten eggs and half the water. Mix by hand and keep adding water until a dough forms. (I should note that the traditional crust for this sort of savory pie is a stiff hard crust, not a flaky crust so the next step is contrary to the usual way to make a pie crust but is needed for the crust to be stiff). Knead the dough on the counter for 5-7 minutes, wrap in plastic and let rest for 30 minutes. Preheat oven to 400 degrees While dough is resting, in a large bowl, mix all filling ingredients except fresh cheese and prosciutto. Break fresh cheese apart with your hands and gently work it into mixture without over mixing. Set mixture aside. Take 2/3 of the dough and roll out to fit your dish or pan, having it cover the bottom and sides, spilling over the top. Lay half the sliced prosciutto on the bottom right over the dough, then cover with the filling. Lay the second half of the prosciutto over the filling. Roll out the other 1/3 portion of the dough and cover the top of the pie, trimming excess. Crimp the edges together tight using a fork to press the two edges together. For the traditional Easter pie, take the excess dough, roll out and cut two dough strips and form a cross on the top of the pie. (Or any other decoration you feel that fits your needs) Make egg wash with the egg and milk and brush all over pie top including the cross and the edges. Make three slits through pie top to let steam escapes. Place in the center of the oven and bake for 30 minutes. Lower heat to 350 and bake for 30 more minutes. Lower heat to 300 and bake for 30 more minutes. If not browned enough, bake for 10 more minutes. Cool to room temperature, chill for six hours and serve cold wedges. Will last for up to five days refrigerated.

Hand Dipped Ricotta is so delicious you can put it in a bowl, drizzle it with your best olive oil, add salt, pepper, and crackers and call it a day.

Cannoli Dip with Chocolate Chips A quick fix for your sweet tooth, this recipe is about as easy as it gets. The secret is using the best ingredients: real vanilla extract, premium chocolate chips, and our fresh, hand-dipped ricotta cheese for consistently delicious results. We know how tasty this recipe is, so, you're welcome! (And apologies to your waistline) Makes four servings Ingredients: 1 cup Mozzarella Kings Hand Dipped Ricotta 1 cup cream cheese 1 tablespoon Powdered sugar 2/3 cup mini chocolate chips 1 teaspsoon Vanilla Extract 1 Box Waffle Cones Whisk 1 cup each ricotta , cream cheese , and powdered sugar in a medium bowl. Fold in ⅔ cup mini chocolate chips and 1 teaspoon vanilla extract . Serve with broken up waffle cones .

Mozzarella Blackberry Caprese We love tomatoes, but caprese can be so much more than that. This variation is particularly cooling on hot days, with the addition of cucumber. And be sure to skip the olive oil---it would overwhelm the delicate flavors of the summer crowd pleaser. A perfectly unique dish to take to the next BBQ! Ingredients 16 oz. Mozzarella Kings fresh mozzarella balls Pint Blackberries Bunch basil leaves Two cucumbers, cubed Balsamic glaze Instructions Slice Mozzarella Kings fresh mozzarella and arrange artfully in the center of a platter with basil leaves between slices. Place cucumbers and blackberries around the mozzarella and basil. Just prior to serving, drizzle with balsamic glaze. Enjoy!

Burrata with Asparagus, Cucumber & Radish Salad Many of the spring salads on our site feature our fresh Easter cheese, but the star of this simple salad is our fresh burrata, paired beautifully with spring’s first vegetables: asparagus, radish, young garlic and cucumbers. Serves four Ingredients: 6 ounces radishes, sliced thinly crosswise 6 ounces cucumbers, diced 8 ounces asparagus 4 ounces Mozzarella Kings burrata 3 stalks green onion, white and light green parts only, finely minced 4 to 5 tablespoons best extra-virgin olive oil 1 tablespoon white balsamic vinegar 1 tablespoon lime juice 1/2 teaspoon lime zest Salt and pepper Snap off the tips of the asparagus and slice them into thing slices. Using a vegetable peeler, shave the remaining spears into long, thin shavings. Prepare the vinaigrette. Combine the vinegar, lime juice, and lime zest in a small bowl and slowly whisk in olive oil until well blended. Add the young garlic and season generously with salt and pepper. (Taste and adjust the acidity and seasoning according to your taste.) Arrange the radishes, cucumber and asparagus on a plate Top with burrata and vinaigrette. Serve.

This "ceviche," uses a ton of juicy watermelon, our fresh mozzarella and some herbs for this perfect summer treat. There’s something super addictive about sweet watermelon with a little salt. And it's another refreshing counterpoint to chicken, steak and other meats on the grill. This ceviche is great served with tortilla chips or on top of some greens. Serves 4-6 Ingredients: – 2 cups diced watermelon (seedless) – 2 cups diced Mozzarella Kings premium mozzarella – 2 tablespoons fresh mint – 1 tablespoon garlic chives (substitute 1 tablespoon regular chives and 1 teaspoon garlic powder) – 2 teaspoons kosher salt – optional: 1/2 tablespoon balsamic vinegar or Balsamic Drizzle and a splash of Basil Olive Oil Instructions: Cut the watermelon into one inch thick pieces. Do this by cutting horizontally, then quarter the piece. Remove rind. We aimed to make one inch cubes. Slice the watermelon vertically, the horizontally. Set aside. Next, dice the mozzarella into cubes. Slice vertically and then horizontally, just like with the watermelon. Wash and pat dry the herbs. Remove the mint leaves from the stem, and mince the mint and chives. In a mixing bowl, combine diced watermelon, mozzarella cubes, herbs and salt. Optional: Add balsamic vinegar if you like. Serve in a bowl!

Easter Caprese Canape It doesn't get any easier than this. In fact, there's no recipe needed. Start with the best ingredients...toast crusty bread from your favorite bakery and top with our delicious Easter cheese, a slice of juicy tomato, a drizzle of aged balsamic and a sprinkling of salt and pepper. So simple, and yet so good, the light, fresh flavors of these canapes are an ideal way to kick off your Easter menu.

Once again, we bring you a recipe that's so simple, it's almost NOT a recipe. What could be better than that? Assemble a salad using your favorite, crisp vegetables, and top with our delicious Easter cheese, delivered fresh right to your door. Then add this simple salad dressing for a taste of spring on your plate. Spring salad dressing: Mix equal proportions of basil olive oil and lemon-infused white balsamic vinegar (say 1/3 C each, depending on how much you want to make), and fresh cracked pepper and sea salt to taste. This dressing works with top quality unflavored oil and vinegar, but trust us...the infused oil and vinegar is everything.

Easter Pie Also called Pizza Rustica, Pizza Ripiena, Torta Pasqualina, or Pizzachino is basically a rich quiche type of filling completely enclosed in a buttery pastry. There are many different variations of Easter Pie – one has with 33 layers of crust (one for each year that Christ lived) called Torte Pasqualina and that is made with greens, ham, cheese and hard boiled eggs inside. ... Our Easter pie is filling, savory and delicious! INGREDIENTS For the Crust: 2 ½ cups flour 1 tablespoon freshly ground black pepper (yes I said 1 tablespoon) ¼ cup vegetable shortening 2 eggs, beaten ½ cup or less warm water 1 egg and one tablespoon milk for egg wash For the Filling: 1 pound whole milk ricotta ½ pound pepperoni, cut into small cubes (don’t use pre-sliced) ¼ pound double Abbruzese, cut into small cubes ½ pound sopressata, cut into small cubes 1/8 pound Genoa salami, cut into small cubes ¼ pound fresh mozzarella cheese, cut into small cubes 6 eggs ¼ cup freshly grated Romano cheese ½ tablespoon freshly ground black pepper 1 pound fresh cheese (such as formaggio, queso fresco, or other similar fresh uncultured cheese) ½ pound thinly sliced prosciutto Instructions In a large bowl, mix flour and black pepper together with a fork. Cut in shortening and mix to pea sized crumbs. Make a well in the center and add beaten eggs and half the water. Mix by hand and keep adding water until a dough forms. (I should note that the traditional crust for this sort of savory pie is a stiff hard crust, not a flaky crust so the next step is contrary to the usual way to make a pie crust but is needed for the crust to be stiff). Knead the dough on the counter for 5-7 minutes, wrap in plastic and let rest for 30 minutes. Preheat oven to 400 degrees While dough is resting, in a large bowl, mix all filling ingredients except fresh cheese and prosciutto. Break fresh cheese apart with your hands and gently work it into mixture without over mixing. Set mixture aside. Take 2/3 of the dough and roll out to fit your dish or pan, having it cover the bottom and sides, spilling over the top. Lay half the sliced prosciutto on the bottom right over the dough, then cover with the filling. Lay the second half of the prosciutto over the filling. Roll out the other 1/3 portion of the dough and cover the top of the pie, trimming excess. Crimp the edges together tight using a fork to press the two edges together. For the traditional Easter pie, take the excess dough, roll out and cut two dough strips and form a cross on the top of the pie. (Or any other decoration you feel that fits your needs) Make egg wash with the egg and milk and brush all over pie top including the cross and the edges. Make three slits through pie top to let steam escapes. Place in the center of the oven and bake for 30 minutes. Lower heat to 350 and bake for 30 more minutes. Lower heat to 300 and bake for 30 more minutes. If not browned enough, bake for 10 more minutes. Cool to room temperature, chill for six hours and serve cold wedges. Will last for up to five days refrigerated.

Hand Dipped Ricotta is so delicious you can put it in a bowl, drizzle it with your best olive oil, add salt, pepper, and crackers and call it a day.