Mozzarella Cheese Puffs Piumini Di Mozzarella Al Forno Recipes

MOZZARELLA PUFFS

Steps:

• Make an indentation in the center of each biscuit.
• Sprinkle with oregano.
• Cut the mozzarella into 10 cubes.
• Place a cube in the center of each biscuit.
• Pinch dough tightly around cheese to seal.
• Place seam side down on an ungreased baking sheet.
• Spread pizza sauce over tops.
• Bake at 375 degrees 10-15 minutes.

MOZZARELLA CHEESE PUFFS (PIUMINI DI MOZZARELLA AL FORNO)

Steps:

• Preheat oven to 350°F.
• Sift dry ingredients together.
• Cream butter, add mozzarella and blend.
• Add flour mixture, mix well and shape into small balls.
• Place balls on lightly greased baking sheet.
• Bake for 15-20 minutes or until puffed and golden brown.
• Serve hot/warm.
• **Note:Cheese Puffs may be frozen unbaked.
• Adjust cooking time if Puffs are placed in the oven while still frozen.

OLIVE GARDEN FIVE-CHEESE ZITI AL FORNO

Steps:

• PREPARE THE ZITI SAUCE:.
• Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
• PREPARE THE ZITI TOPPING:.
• In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.
• Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
• WHEN READY TO PREPARE THE WHOLE DISH:.
• Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
• Prepare the pasta according to package directions.
• Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
• When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
• Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
• Top the mozzarella with the prepared Ziti Topping, spreading evenly.
• Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
• Remove and serve immediately.
• From: Olive Garden Restaurant.

FRIED MOZZARELLA PUFFS

Steps:

• Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
• Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
• Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour.
• In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
• Grate mozzarella cheese over the dough and stir to combine.
• Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
• Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.

MOZZARELLA PUFFS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes.
• Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce.
• Bake in the preheated oven 10 to 12 minutes, or until golden brown.

PASTA, TOMATO, AND MOZZARELLA AL FORNO

Steps:

• Preheat oven to 400°.
• Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
• Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
• Add salt and pepper to taste; remove and reserve 6 tablespoons tomato sauce from the pan.
• Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite; drain, reserving 1/2 cup pasta water.
• Toss drained pasta with remaining sauce, adding reserved water as needed.
• Place half the pasta in an oiled 13 x 9 inch baking dish; cover with half the mozzarella and half the Parmesan.
• Top with remaining pasta; cover with reserved tomato sauce and remaining mozzarella; sprinkle with remaining parmesan.
• Bake until golden and bubbling, 15 minutes.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

RIGATONI AL FORNO

Steps:

• Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
• While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
• Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
• Remove from heat and add in the oregano and pepper.
• Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d'Aosta and mix well.
• The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
• Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
• Sprinkle with the bread crumbs and the remaining Grana Padano.
• Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.