One of my favorite vegetarian snacks is fast, simple, tasty and satisfying. Sprinkle with chopped herbs - and no one can resist such beauty. I tell you what vegetables you can stuff the champignons and how much to bake them.
For years, Mozarella inspires cooks from around the world for culinary experiments and is rightfully considered a favorite among Italian varieties. Production began in the 12th century, when nomads needed to somehow extend the shelf life of milk. So for the first time they learned to squeeze something like cottage cheese mass. Gradually, the technology was improved, the cheese began to be soaked in saline - and so the modern Mozarella turned out.
Classical Mozarella is prepared on the basis of milking milk, and a certain breed. But in mass sale, cow's milk products are more common - it is simpler, cheaper and more affordable. Different species differ not only by the composition, but also with the time of excerpt, but also - the content of fat and additives. Mozarella has a pleasant elastic and layered texture, and a mild neutral taste. The most famous dish from Mozarella is Kapreze.
It is added to other salads and snacks, served with fruits and vegetables. Mozarella goes into pizza, paste and soups, it can be fried in batter and panning, and it goes well with fish and seafood. The main thing is not to subject it to too long thermal processing, because then it begins to be bitter!
