Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• One 2 lb. flank steak
• Kosher salt and freshly ground black pepper
• 1 cup grated mozzarella
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1/3 cup fine, dry breadcrumbs
• 12 large basil leaves, torn into pieces 
• 1/4 cup olive oil
• 1 large yellow onion, cut into thin strips (about 1-1/2 cups)
• 1/2 cup red wine
• One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
• 1/4 tsp. crushed red pepper flakes
• 8 oz. white mushrooms, quartered

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.

Prosciutto-Wrapped Mozzarella & Basil

• 8 thin slices prosciutto (preferably imported), halved lengthwise
• 8 large basil leaves, torn in half
• 8 small fresh mozzarella balls (about 1-inch in diameter), halved
• 8 ripe grape or cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

• 1 cup loosely packed basil leaves
• 2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
• 1/3 cup extra-virgin olive oil
• Kosher salt
• 2 lb. fresh slender green beans, trimmed (long ones snapped in half)
• 2 cups arugula, rinsed and spun dry
• 2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
• 1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
• 1 Tbs. fresh lemon juice; more to taste
• Freshly ground black pepper

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Mozzarella, Prosciutto, and Tomato Skewers

Sometimes it’s the simplest appetizers that get talked about the most. Drizzle Filippo Berio® Extra Virgin Olive Oil over these colorful creations for a dish that is sure to delight.

• 16 fresh baby mozzarella balls (bocconcini)
• 8 thin slices of prosciutto di Parma, cut in half width-wise
• 16 grape or cherry tomatoes
• 16 1-inch bread cubes
• 8 shaved strips of Parmigiano-Reggiano
• Filippo Berio® Extra Virgin Olive Oil
• 6 basil leaves, cut into thin strips
• 8 wooden skewers

Wrap individual mozzarella balls with a half-slice of prosciutto.

Assemble by placing a piece of the wrapped mozzarella, a tomato, and a bread cube on each skewer. Place skewers on a plate or platter.

Drizzle with olive oil.

Top with shaved Parmigiano-Reggiano and chiffonade of basil.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 3/4 cup balsamic vinegar
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 firm-ripe peaches (12 oz. total), halved and pitted
• 4-1/2 tsp. extra-virgin olive oil
• 4 cups lightly packed baby arugula (about 2-1/4 oz.)
• 1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Pizza with Cherry Tomato and Basil Salad

Hot pizza and cool salad makes this an "everything-in-one" pizza.

• 1 lb. pizza dough
• 1-1/2 cups coarsely grated smoked mozzarella cheese (or Scamorza)
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. balsamic vinegar
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 6 oz. yellow cherry tomatoes, halved
• 6 oz. red cherry tomatoes, halved
• 1/2 cup loosely packed fresh basil leaves, cut into thin strips

Thirty minutes before baking, preheat the oven to 500°F. Place a pizza stone on the bottom rack of the oven and heat for at least 30 minutes.

On a floured surface, divide the dough into 2 pieces and form into balls. Roll 1 piece of dough into a 10- to 11-inch circle, 3/8 inch thick. Transfer to a heavily floured pizza peel. Top with half of the smoked mozzarella cheese, distributing evenly. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 12 minutes.

In the meantime, whisk together the oil, vinegar, and garlic in a bowl to make a vinaigrette. Season with salt and pepper. Add the yellow and red cherry tomatoes and toss together.

When the pizza is done, place on a platter. Top with half each of the tomatoes, vinaigrette, and basil. Serve immediately.

Make a second pizza with the remaining ingredients.

Arancini

These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto.

• 2 cups cold leftover risotto
• 1 large egg
• 2 cups fine fresh breadcrumbs
• 5 oz. fresh mozzarella, cut into 3/4-inch cubes
• 6 cups vegetable oil, for frying
• Kosher salt

Stir together the risotto and egg until thoroughly combined. Put the breadcrumbs in a shallow bowl. Roll a small handful of risotto into a ball about 1-1/2 inches in diameter, gently push a cube of mozzarella into the center, and reshape the ball, covering the cheese completely. Coat in the breadcrumbs and transfer to a plate. Repeat until all of the risotto is used.

Pour the vegetable oil into a 3-quart saucepan and heat to 350°F over medium-high heat. Working in batches of 5 or 6, fry the arancini, turning occasionally, until browned and heated through, about 4 minutes. Transfer to a plate lined with paper towels to drain. Sprinkle with salt and serve.

Grilled Mozzarella & Pecorino with Tomato & Basil

Vacuum-packed mozzarella tends to be dry and easy to grate. If it's in whey or water, you'll need to pat the cheese dry and then chop it.

• 4 tsp. salted butter, at room temperature
• 8 slices (1/4 inch thick) Italian country bread
• 6 oz. mozzarella, coarsely grated or chopped (to yield about 2 cups)
• 2 oz. finely grated aged Pecorino or Parmigiano Reggiano (to yield about 1/2 cup)
• 8 large fresh basil leaves, torn or sliced
• 1 to 2 medium plum tomatoes (about 1/2 lb. total), sliced 1/8 inch thick
• Kosher salt to taste
• 2 tsp. grated lemon zest

Butter all the bread slices on one side only. Put four slices, buttered side down, on a cutting board. Distribute the mozzarella over the bread and follow with the Pecorino or Parmigiano (about 2 Tbs. per sandwich). Top with the basil, the tomato slices, a sprinkling of salt, and the lemon zest. Put the remaining bread, buttered side up, on top.

Heat a large nonstick pan or griddle over medium-high heat for 2 minutes. Put as many sandwiches as will fit in the pan or on the griddle without crowding, cover, and cook until the cheese has just begun to melt and the bread is golden broown, about 2 minutes. Remove the lid and turn the sandwiches, pressing each one firmly with a spatula to flatten it slightly. Cook the sandwiches uncovered until the bottom is golden brown, about 1 minute. Turn them once more and press with the spatula again to recrisp the bread, about 30 seconds. Cut the sandwiches in half and serve immediately.

Cracker-Thin Pizza with Cherry Tomatoes, Fresh Mozzarella, Ricotta, and Basil

This single-serving version of pizza Margherita uses both fresh mozzarella and creamy ricotta cheese, plus ripe cherry tomatoes, all topping a super-thin crust.

• 4 oz. Make-Ahead Pizza Dough (1/8 of the full recipe; a dough ball about the size of a peach)
• 1/4 cup Easy Pizza Sauce 
• 1 oz. fresh mozzarella, cut or broken into 1/2-inch chunks
• 1 oz. fresh whole-milk ricotta
• 2 oz. ripe cherry tomatoes, halved
• 8 large fresh basil leaves, thinly sliced

 

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 550°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/16-inch thick. Or use a floured rolling pin to roll
the dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet.

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the mozzarella, small dollops of the ricotta, and the cherry tomatoes evenly across the pizza.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the peel
a bit to make sure the pizza isn’t stuck and then slide the pizza off the peel
and onto the heated stone (Aim for the back of the stone and place the end of
the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 5 to 7 minutes on a pizza stone, or 10 to 12
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the basil over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

• 1 cup loosely packed basil leaves
• 2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
• 1/3 cup extra-virgin olive oil
• Kosher salt
• 2 lb. fresh slender green beans, trimmed (long ones snapped in half)
• 2 cups arugula, rinsed and spun dry
• 2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
• 1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
• 1 Tbs. fresh lemon juice; more to taste
• Freshly ground black pepper

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Baked Penne with Tomato, Rosemary and Three Cheeses

• 2 (28-oz.) cans whole tomatoes
• Kosher salt
• 3 Tbs. extra virgin olive oil, more as needed
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1 clove garlic, minced
• 1 Tbs. coarsely chopped fresh rosemary
• 1/4 tsp. dried red chile flakes, more to taste
• 1 lb. dried penne rigate pasta
• 4 oz. shredded Fontina
• 4 oz. freshly grated Pamigiano-Reggiano
• 4 oz. shredded Mozzarella

Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.


Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes.


Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.


Add the rosemary and chile flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.


Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.)Drain the pasta and add it to the sauce.


Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.


Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.

Mozzarella, Tomato & Basil Quesadillas with Parmesan Crust

• 3 tablespoons unsalted butter, at room temperature
• 1 ounce finely grated Parmigiano Reggiano (1/2 cup)
• 4 9- or 10-inch flour tortillas (burrito size)
• 8 ounces mozzarella (see note), coarsely grated (about 2 cups)
• 2 medium tomatoes (about 3/4 pound total), seeded and coarsely chopped (about 1 cup)
• 1/3 cup coarsely chopped fresh basil
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven; heat the oven to 200°F.

In a small bowl, mix the butter and Parmigiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Follow with the tomatoes and basil, and sprinkle with 1/4 teaspoon each kosher salt and pepper. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown on the first side, about 3 minutes. Uncover, flip, and cook until the secondside is golden brown and the cheese has melted completely, about 2 minutes. (Watch carefully as the Parmigiano crust can burn easily; lower the heat if it’s getting too dark.) Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. Cut the quesadillas in half (or in smaller wedges if serving as an hors d’oeuvre) and serve.

Note: Water-packed mozzarella is a fresh style and should be bought and consumed within a few days. It doesn’t grate very well, so just cut it into small pieces. Vacuum-sealed mozzarella is usually much drier and can be easily grated.

Bruschetta Topping: Fresh Mozzarella with Tomato & Basil

Be sure to use ripe and juicy tomatoes and season them well with salt.

• 1-1/2 lb. ripe tomatoes (about 5), sliced 1/4 inch thick
• Kosher salt and freshly cracked black pepper
• 1 or 2 cloves garlic
• 1/2 lb. fresh mozzarella, thinly sliced
• Extra-virgin olive oil for drizzling
• Balsamic vinegar
• 2 leafy sprigs basil, leaves picked
• 1 recipe Basic Bruschetta 

Season the tomatoes with salt and pepper and set them aside while you grill the bread.

Rub the grilled bread generously with the garlic cloves and top each slice with a slice of mozzarella and a sprinkle of salt. Top with a layer of tomato. Drizzle with olive oil and a few drops of balsamic vinegar. Top with one or two basil leaves and serve.

Baked Ziti with Tomato, Mozzarella & Sausage

Try to find freshly made ricotta and mozzarella to see how good this rustic dish can be.

• Olive oil
• 1 large onion, cut in small dice
• 2 cloves garlic, minced
• 3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
• Kosher salt and freshly ground black pepper
• 1/4 cup dry red wine
• 35-oz. can whole plum tomatoes, chopped, with their juice
• 1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
• 1 cup fresh ricotta cheese
• 1 cup freshly grated mild pecorino cheese
• Pinch nutmeg, preferably freshly grated
• 1/3 cup chopped fresh flat-leaf parsley
• 1 lb. dried ziti
• 1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.

In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.

In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.

Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away.

Braised Beef Braciola Stuffed with Basil and Mozzarella

This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.

• One 2 lb. flank steak
• Kosher salt and freshly ground black pepper
• 1 cup grated mozzarella
• 3/4 cup freshly grated Parmigiano-Reggiano
• 1/3 cup fine, dry breadcrumbs
• 12 large basil leaves, torn into pieces 
• 1/4 cup olive oil
• 1 large yellow onion, cut into thin strips (about 1-1/2 cups)
• 1/2 cup red wine
• One 28-oz. can whole tomatoes and their juices (3 cups), puréed (preferably San Marzano)
• 1/4 tsp. crushed red pepper flakes
• 8 oz. white mushrooms, quartered

Set the flank steak on a large cutting board. Using a chef’s knife, slice the steak lengthwise along one long side (without cutting all the way through the meat) and open it up like a book. Using a meat mallet, flatten the meat so it is about 1/4 inch thick. Sprinkle both sides of the meat with 1 tsp. salt and 1/2 tsp. pepper. For the stuffing, put the mozzarella, Parmigiano, breadcrumbs, and basil in a mini chopper or food processor and pulse to combine. Sprinkle the stuffing evenly over one side of the beef, and roll it up lengthwise jelly roll–style with the stuffing inside. Secure with kitchen twine in five or six places.

Heat half the oil in a large Dutch oven over medium-high heat until it’s shimmering. Add the beef and cook until it browns and releases easily from the pan, about 2 minutes. Flip and cook the other side until browned, about 5 more minutes. Transfer to a large plate.

Add the remaining 2 Tbs. oil and the onion to the pan, and lower the heat to medium. Sprinkle with 1/2 tsp. salt and cook, stirring, until the onion wilts completely and turns a light brown, about 8 minutes. Add the red wine and cook, stirring, until it almost completely reduces, about 2 minutes. Add the tomatoes and red pepper flakes and bring to a boil. Reduce to a gentle simmer and tuck the meat and mushrooms into the broth. Cover and cook, repositioning the meat occasionally, until the meat becomes tender and cuts easily with a paring knife, about 1-1/2 hours. Set the meat on a cutting board and let rest for 10 to 15 minutes. Thinly slice and serve topped with the sauce and vegetables.

Green Bean Salad with Tomatoes, Arugula & Basil Dressing

• 1 cup loosely packed basil leaves
• 2 strips lemon zest about 3 inches long and 1/2 inch wide, white pith removed
• 1/3 cup extra-virgin olive oil
• Kosher salt
• 2 lb. fresh slender green beans, trimmed (long ones snapped in half)
• 2 cups arugula, rinsed and spun dry
• 2 cups cherry tomatoes (about 3/4 lb; preferably a mix of red, orange, and yellow), halved
• 1-1/2 cups (10 oz.) 1-inch-diameter fresh mozzarella balls (ciliegine), halved
• 1 Tbs. fresh lemon juice; more to taste
• Freshly ground black pepper

Fill an 8-quart stockpot three-quarters full of water and bring to a boil over high heat. Put the basil and lemon zest in a metal sieve, immerse it in the boiling water, and blanch for 5 seconds. Remove, tapping the sieve over the sink to shake off excess water. Turn off the burner but leave the water in the pot with the cover on.

Roughly chop the lemon zest. Put the basil and lemon zest in a blender and pulse a few times. With the blender running, pour the olive oil through the lid’s fill hole and purée until smooth, stopping to scrape down the sides of the blender as needed. Transfer to a small bowl or liquid measuring cup and cover. Refrigerate until ready to assemble the salad.

Return the water to a boil over high heat. Add 2 Tbs. salt and the beans. Cook until the beans are crisp-tender or fully tender, depending on your preference, 4 to 6 minutes. Drain and rinse with cold water. Spread the beans on a large rimmed baking sheet and refrigerate to cool completely. If making more than an hour ahead, cover and refrigerate.

In a large bowl, combine the cooled beans with the arugula, tomatoes, and mozzarella. Toss with the basil oil and lemon juice. Season to taste with salt and pepper and more lemon juice.

Grilled Peach and Buffalo Mozzarella Salad

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.

• 3/4 cup balsamic vinegar
• 2 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 firm-ripe peaches (12 oz. total), halved and pitted
• 4-1/2 tsp. extra-virgin olive oil
• 4 cups lightly packed baby arugula (about 2-1/4 oz.)
• 1 ball buffalo mozzarella (5 to 7 oz.), cut into 3/4-inch chunks (about 1 cup)

Prepare a medium gas or charcoal grill fire.


Combine the vinegar and thyme in a 2-quart saucepan and bring to a boil over medium heat. Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to 1/4 cup, 6 to 9 minutes. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.


Rub the peaches all over with 2 tsp. of the oil and season lightly with salt and pepper. Grill cut side down until lightly charred, 3 to 4 minutes. Transfer to a cutting board and let cool slightly. Slice each half into thirds.


In a medium bowl, toss the arugula with the remaining 2-1/2 tsp. oil and season to taste with salt and pepper. Arrange on a platter. Top with the buffalo mozzarella and peaches and drizzle with about 2 Tbs. of the reduced balsamic, adding more to taste. Season to taste with salt and pepper and serve.

Mozzarella, Tomato & Basil Quesadillas with Parmesan Crust

• 3 tablespoons unsalted butter, at room temperature
• 1 ounce finely grated Parmigiano Reggiano (1/2 cup)
• 4 9- or 10-inch flour tortillas (burrito size)
• 8 ounces mozzarella (see note), coarsely grated (about 2 cups)
• 2 medium tomatoes (about 3/4 pound total), seeded and coarsely chopped (about 1 cup)
• 1/3 cup coarsely chopped fresh basil
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven; heat the oven to 200°F.

In a small bowl, mix the butter and Parmigiano. Spread this on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the mozzarella among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Follow with the tomatoes and basil, and sprinkle with 1/4 teaspoon each kosher salt and pepper. Fold the tortillas in half to enclose the filling, creating a half-moon.

In a 10- or 12-inch nonstick skillet over medium heat, cook two of the quesadillas, covered, until golden brown on the first side, about 3 minutes. Uncover, flip, and cook until the secondside is golden brown and the cheese has melted completely, about 2 minutes. (Watch carefully as the Parmigiano crust can burn easily; lower the heat if it’s getting too dark.) Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. Cut the quesadillas in half (or in smaller wedges if serving as an hors d’oeuvre) and serve.

Note: Water-packed mozzarella is a fresh style and should be bought and consumed within a few days. It doesn’t grate very well, so just cut it into small pieces. Vacuum-sealed mozzarella is usually much drier and can be easily grated.

Artichoke & Smoked-Mozzarella Frittata

• 8 large eggs
• 1/2 cup grated smoked mozzarella
• 1 Tbs. extra-virgin olive oil
• 1/2 cup diced yellow onion
• 10 oz. frozen artichoke hearts, thawed, and roughly chopped (1-2/3 cups)
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, whisk the eggs and mix in the cheese.

Heat the olive oil in a well-seasoned 10-inch cast-iron skillet (or ovenproof nonstick skillet) over medium-high heat. Add the onions and cook, stirring frequently, until golden around the edges, 2 to 3 minutes. Stir in the artichoke hearts, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.

Remove from the heat and add the egg mixture. Stir just until the vegetables and herbs are distributed evenly. Transfer to the oven and bake until the eggs are set and firm to the touch, 13 to 14 minutes. Let the frittata rest in the pan for 2 minutes.

Run a knife or spatula around the edge of the pan to loosen the frittata and slide it out onto a cutting board. Slice the frittata into wedges and serve hot or at room temperature.

Prosciutto-Wrapped Mozzarella & Basil

• 8 thin slices prosciutto (preferably imported), halved lengthwise
• 8 large basil leaves, torn in half
• 8 small fresh mozzarella balls (about 1-inch in diameter), halved
• 8 ripe grape or cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil

Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve.