{"id":12498,"date":"2025-05-21T08:46:36","date_gmt":"2025-05-21T11:46:36","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=12498"},"modified":"2025-05-21T08:59:18","modified_gmt":"2025-05-21T11:59:18","slug":"buffalo-mozzarella-irresistible-recipes-and-tips-for-using-this-versatile-cheese","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/buffalo-mozzarella-irresistible-recipes-and-tips-for-using-this-versatile-cheese\/","title":{"rendered":"Buffalo Mozzarella: Irresistible Recipes and Tips for Using This Versatile Cheese"},"content":{"rendered":"\n\n
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Buffalo mozzarella<\/strong> is a fresh, soft cheese with a mild flavor, highly appreciated in appetizers, salads, pizzas, and more elaborate dishes. Its Italian origin has become popular in Brazil, mainly because of its creamy texture and incomparable lightness. In this article, you will discover a variety of recipes featuring buffalo mozzarella<\/strong>, along with tips for making the most of it in the kitchen.<\/p>\n\n\n\n

What Is Buffalo Mozzarella<\/strong><\/h2>\n\n\n\n

Buffalo mozzarella<\/strong> is produced from buffalo milk, which gives it a moister, softer consistency than traditional cow-milk mozzarella. With a white color and delicate flavor, this cheese pairs perfectly with fresh ingredients and enhances light, tasty preparations.<\/p>\n\n\n\n

Culinary Benefits of Buffalo Mozzarella<\/strong><\/h2>\n\n\n\n

Buffalo mozzarella<\/strong> is perfect for both cold and hot recipes. It melts smoothly, has a high moisture content, and isn\u2019t overly salty. For this reason, it\u2019s ideal for dishes that demand balanced flavors, such as salads, pastas, and antipasti. In addition, it pairs easily with olive oil, herbs, and vegetables.<\/p>\n\n\n\n

Buffalo Mozzarella Sheet Roll with Sun-Dried Tomato and Arugula<\/strong><\/h2>\n\n\n\n

One of the most delicious ways to enjoy buffalo mozzarella<\/strong> is in sheet form, stuffed with sun-dried tomato and fresh arugula leaves. This elegant preparation is excellent for serving as an appetizer.<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 1 sheet of buffalo mozzarella<\/strong><\/li>\n\n\n\n
  • 1 cup sun-dried tomatoes<\/li>\n\n\n\n
  • 1 small bunch of arugula<\/li>\n\n\n\n
  • Extra-virgin olive oil<\/li>\n\n\n\n
  • Salt and freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n

    Directions<\/h3>\n\n\n\n

    1.<\/strong> Open the buffalo mozzarella sheet<\/strong>: Place the sheet on a clean, dry board, keeping it well stretched to facilitate filling.<\/p>\n\n\n\n

    2.<\/strong> Remove excess moisture<\/strong>: If the sheet is very moist, blot the excess with paper towel to ensure better adherence when rolling.<\/p>\n\n\n\n

    3.<\/strong> Spread the sun-dried tomato<\/strong>: Distribute the sun-dried tomatoes evenly over the entire sheet.<\/p>\n\n\n\n

    4.<\/strong> Add the arugula<\/strong>: Arrange the washed and well-dried arugula leaves over the sun-dried tomatoes, covering lightly and evenly.<\/p>\n\n\n\n

    5.<\/strong> Season with olive oil, salt, and pepper<\/strong>: Drizzle with extra-virgin olive oil and add salt and freshly ground black pepper to taste.<\/p>\n\n\n\n

    6.<\/strong> Roll carefully<\/strong>: Using your hands, roll the sheet like a roulade, pressing lightly to keep the filling firm and well distributed.<\/p>\n\n\n\n

    7.<\/strong> Wrap with plastic film<\/strong>: Wrap the roulade tightly in plastic wrap to hold its shape while resting.<\/p>\n\n\n\n

    8.<\/strong> Refrigerate for 2 hours<\/strong>: Chill for at least 2 hours so it firms up and the flavors intensify.<\/p>\n\n\n\n

    9.<\/strong> Slice into 1 cm rounds<\/strong>: Remove the plastic wrap and use a sharp knife to cut the roulade into uniform rounds, ready to serve.<\/p>\n\n\n\n

    Caprese Salad with Buffalo Mozzarella<\/strong><\/h2>\n\n\n\n

    Ingredients:<\/strong><\/h3>\n\n\n\n
      \n
    • 2 balls of buffalo mozzarella<\/strong><\/li>\n\n\n\n
    • 2 large tomatoes<\/li>\n\n\n\n
    • Fresh basil leaves<\/li>\n\n\n\n
    • Extra-virgin olive oil<\/li>\n\n\n\n
    • Balsamic vinegar<\/li>\n\n\n\n
    • Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n

      Directions:<\/strong><\/h3>\n\n\n\n

      1.<\/strong> Slice the tomatoes and buffalo mozzarella<\/strong>: Cut the tomatoes<\/strong> and buffalo mozzarella balls<\/strong> into medium slices of uniform thickness for easier assembly.<\/p>\n\n\n\n

      2.<\/strong> Arrange the layers on the plate<\/strong>: Alternate tomato and buffalo mozzarella<\/strong> slices on a flat plate or platter, forming a circle or alternating row.<\/p>\n\n\n\n

      3.<\/strong> Add fresh basil leaves<\/strong>: Distribute basil leaves<\/strong> between or over the layers to bring freshness and aroma.<\/p>\n\n\n\n

      4.<\/strong> Season with salt and pepper<\/strong>: Sprinkle a pinch of salt<\/strong> and freshly ground black pepper<\/strong>, enhancing the flavors without overdoing it.<\/p>\n\n\n\n

      5.<\/strong> Drizzle with olive oil and balsamic vinegar<\/strong>: Finish with a generous drizzle of extra-virgin olive oil<\/strong> and a few drops of balsamic vinegar<\/strong> for shine and flavor.<\/p>\n\n\n\n

      6.<\/strong> Serve immediately<\/strong>: Caprese salad<\/strong> should be enjoyed fresh\u2014perfect as a starter or light side dish.<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Margherita Pizza with Buffalo Mozzarella<\/strong><\/h2>\n\n\n\n

      Ingredients<\/strong><\/h3>\n\n\n\n
        \n
      • Pizza dough<\/li>\n\n\n\n
      • 200 g of buffalo mozzarella<\/strong> in slices<\/li>\n\n\n\n
      • Homemade tomato sauce<\/li>\n\n\n\n
      • Cherry tomatoes, halved<\/li>\n\n\n\n
      • Basil leaves<\/li>\n<\/ul>\n\n\n\n

        Directions<\/strong><\/h3>\n\n\n\n

        1.<\/strong> Spread the tomato sauce over the dough<\/strong>: Make sure to cover the entire base with an even layer of homemade tomato sauce<\/strong>.<\/p>\n\n\n\n

        2.<\/strong> Arrange the buffalo mozzarella slices<\/strong>: Distribute the buffalo mozzarella<\/strong> slices over the sauce so they melt evenly.<\/p>\n\n\n\n

        3.<\/strong> Add the cherry tomatoes<\/strong>: Place the halved cherry tomatoes<\/strong> among the cheese, balancing the tomato\u2019s sweetness with the cheese\u2019s mildness.<\/p>\n\n\n\n

        4.<\/strong> Bake in a preheated oven<\/strong>: Bake at 200 \u00b0C\u2013220 \u00b0C (390 \u00b0F\u2013430 \u00b0F) for about 10\u201315 minutes<\/strong>, or until the crust is crisp and the cheese lightly golden.<\/p>\n\n\n\n

        5.<\/strong> Finish with fresh basil<\/strong>: Once out of the oven, add basil leaves<\/strong> on top to preserve freshness and aroma.<\/p>\n\n\n\n

        \"\"<\/figure>\n\n\n\n

        Bruschettas with Buffalo Mozzarella<\/strong><\/h2>\n\n\n\n

        Simple, crunchy, and full of flavor, these bruschettas make an excellent appetizer.<\/p>\n\n\n\n

        Ingredients<\/strong><\/h3>\n\n\n\n