Margherita Mozzarella Tomato And Basil Recipes

PASTA MARGHERITA (BASIL,TOMATO, MOZZARELLA CHEESE)

Steps:

• Gather all ingredients: Large pot for pasta Large skillet for margherita sauce Potato Masher
• Julienne the basil and set aside
• Rinse tomatoes
• In skillet, over medium / medium high heat, heat olive oil and butter. Add tomatoes and cook until they're slightly soft Meanwhile, start the pasta and cook to just under al dente
• With potato masher, slight smoosh the tomatoes
• Add in garlic and white wine. Boil for several minutes to burn off alcohol.
• Add in basil
• Add pasta to the sauce and toss to coat
• Strain the mozzarella balls and add to the pasta. Toss together to coat pasta.

MARGHERITA: MOZZARELLA, TOMATO, AND BASIL

Steps:

• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128). Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce out over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drizzle the pizza with the finishing-quality olive oil, scatter the tiny basil leaves or snip the large leaves over the top, and serve.
• Ischia Rosso (Campania)