You know how I always complain about “Australian mozzarella”? It always feels like plastic and it never stretches enough, like real mozzarella should. Remember my video on how mozzarella is made in Italy? Well, my dear Sydneysiders, I have great news for you. I found a place that makes very good fresh mozzarella: La Stella Latticini. They call it Fior di Latte log and it comes in 1 kg pieces. If you don’t eat it all, you can cut it up and freeze it. I use it for so many dishes: pizza (yep, no more plastic cheese in this house!), meat dishes, pasta bakes, lasagne, risotto, pasta… you name it. And it stretches, it DOES! It also tastes very good, just like mozzarella should. So, being that I finally found good mozzarella, I am making the most of it: expect a few dishes that feature this amazing cheese coming up in the next few weeks. This Warm Pizza Dip is really easy to make. Do not expect to find “toppings” in it… it’s just a “Margherita” pizza dip – the Italian way. Serve it hot and gooey with some home-made crusty bread.
Warm Pizza Dip
Warm Pizza Dip - oh so decadent, gooey and stretchy! The perfect appetiser!
Ingredients
- 6 tbsp tomato passata/puree
- 2 tbsp extra virgin olive oil
- 400 gms – 14 oz. fresh mozzarella/fior di latte cubed
- Oregano
- Salt to taste
Instructions
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In a saucepan, sauté the extra virgin olive oil and tomato puree. Add some oregano and salt to taste. Cook covered, on low fire, for 5 minutes.
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Put the fire off and let the cheese melt before transferring the dip to a serving bowl.
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Eat hot with bread (click here for my ciabatta recipe).
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