Mozz

sun-dried tomatoes in olive oil • fresh basil • garlic • fresh thyme • mozzarella balls

pasta of your choice (about 400 grams; 3 1/2 cups dry) • chicken breast (about 400 grams) • pesto (about 100 to 150 grams), adjust to taste • Roma tomatoes or about 20 cherry tomatoes • Parmesan or Pecorino Romano cheese (about 60 grams; 1/2 cup grated) • mini mozzarella balls or 2 large mozzarella balls • Fresh basil, optional pine nuts

eggs • shredded Swiss cheese (about 100 grams) • light cream (about 200 ml) • Fresh goat cheese • onion • ball fresh mozzarella (Buffalo mozzarella) • Eggplant spread (baba ganoush or eggplant caviar) • small tomatoes • Salt, pepper, and mild paprika • Mustard • Chives • refrigerated pie crust

gnocchi (about 760 grams) • heavy cream (about 300 ml) • chicken breast (about 350 grams) • ball mozzarella cheese • Pesto • Salt • Pepper

brown basmati rice (about 500 grams) • capon broth (about 700 ml, homemade recipe linked) • Salt and pepper • heaping tablespoons chopped parsley (tip linked)

leeks (about 800 grams) • phyllo dough sheets (about 160 grams) • mozzarella cheese (about 200 grams) • olive oil • Herbes de Provence • salt • pepper

store-bought or homemade pie crust • potatoes (about 700 grams) • ham or 7 oz diced ham (about 200 grams) • shredded mozzarella cheese for the filling (about 150 grams) • shredded mozzarella cheese for topping (about 50 grams) • eggs • milk (about 50 grams) • onions • breadcrumbs (4 tablespoons) • Salt, pepper, nutmeg, oregano or Italian herbs

Panini bread • Breaded chicken • Goat cheese • Mozzarella • Brazilian sauce or your choice of sauce

or more sheets of phyllo dough, depending on your tart pan • mustard • pesto • zucchini • cherry tomatoes • large heirloom tomato (such as Black Krim or beefsteak) • mozzarella balls • Fresh thyme • Salt, pepper • Olive oil

pasta of your choice (about 400 grams) • chicken breasts • milk (about 1/2 liter) • mozzarella or 5 1/3 oz mozzarella plus 1 3/4 oz parmesan (200 grams or 150 grams + 50 grams) • flour (about 16 grams) • olive oil (about 60 ml) • garlic cloves

cucumber • large Black Krim tomatoes • red onion • balls (4.4 oz/125 g each) buffalo mozzarella • fresh parsley (preferably from the garden) • drizzle of olive oil • sprays balsamic vinegar • Salt and white pepper

about 3.5 oz cherry tomatoes (100 g) • fresh eggs • milk (30 ml) • shredded mozzarella cheese • Salt, pepper, chives

pizza dough • Shredded mozzarella and cheddar cheese • Garlic powder • Olive oil • Parsley

boneless, skinless chicken breasts • garlic • ripe tomatoes • ball fresh mozzarella cheese • Salt and pepper • Herbes de Provence

large eggplant (I used a white one) • tomatoes • buffalo mozzarella or burrata (about 200 grams) • chopped fresh oregano • chopped fresh basil • high-quality olive oil • drizzle olive oil suitable for high heat • Salt or flaky sea salt • Black pepper

Arborio or Carnaroli rice (about 300 grams) • vegetable or chicken bouillon cube • medium onion, finely chopped • olive oil • grated Parmigiano Reggiano (about 50 grams) • unsalted butter (about 30 grams) • water (about 1 liter) • tomato purée (about 200 grams) • tomatoes • mozzarella balls, cut into pieces (about 150 grams) • fresh basil leaves • Salt and pepper to taste

phyllo dough • mushrooms (about 500 grams) • zucchini • onion • heavy cream (about 200 ml) • shredded Swiss cheese (about 50 grams) • ball fresh mozzarella • melted butter (about 50 grams) • Salt and pepper • Olive oil and a pat of butter

pie crust (pâte brisée) • small zucchini • bell peppers • eggs • balls of mozzarella or 1 cup mini mozzarella (about 8 oz or 250 grams) • heaping tablespoon grated Parmesan cheese • Italian seasoning or oregano

all-purpose flour (about 250 grams) • olive oil (about 50 ml) • warm water (about 100 ml) • salt • large onion • crème fraîche (about 133 grams) • plain Greek yogurt or quark (about 100 grams) • medium zucchini • feta cheese (about 100 grams) • fresh goat cheese (about 100 grams) • mozzarella cheese (about 100 grams)

red tomato • yellow tomato • eggplant • ball buffalo mozzarella • olive oil (15 ml) • frying oil (about 300 ml) • fresh basil • Salt and pepper • Balsamic vinegar

potatoes (about 1 kg) • smoked bacon pieces (about 200 g) • Shredded Swiss cheese (Gruyère) to taste • Potato cooking water • ball mozzarella cheese • Sunflower oil for frying • eggs • Breadcrumbs • All-purpose flour • Salt and pepper

potatoes (500 g) • mozzarella balls • grated Parmesan cheese (60 g) • large egg • All-purpose flour • Breadcrumbs • Salt and pepper

whole wheat sandwich bread • tomato, sliced • sour cream • small handful shredded Swiss cheese (Gruyère) • prosciutto or cured ham of your choice • mozzarella cheese • Black pepper • Basil

pan-fry gnocchi (about 715 grams) • Butter • gorgonzola (about 150 grams) • parmesan (about 30 grams) • heavy cream (about 200 ml) • shredded mozzarella • Black pepper • Fresh parsley

sandwich bread • prosciutto • balls fresh mozzarella • shredded Swiss cheese (about 100 grams) • tomatoes • Oregano • Basil • heavy cream (about 80 ml) • Olive oil • Salt and pepper

chicken cutlets • mozzarella, diced (about 100 grams) • breadcrumbs (about 100 grams) • eggs • flour (about 45 grams)

homemade pie crust (see linked recipe) made with venison jus • young leeks • venison jus (leftover from venison roast, see linked recipe) • mozzarella di bufala (250 g) • eggs • heaping tablespoon sour cream • Salt and pepper • heaping tablespoon chopped parsley

large chicken cutlets • ball mozzarella cheese (about 4.5 oz or 125g) • tomatoes • Herbes de Provence • dried thyme • smoked paprika • salt and pepper • drizzle olive oil

boneless, skinless chicken breasts • chorizo sausage • ball of mozzarella cheese • Garlic mustard or any other mustard • Herbs of your choice • rosemary • Salt and pepper

gnocchi (about 600 grams) • red bell peppers • red onion • crushed tomatoes (about 400 grams) • garlic • Herbes de Provence • Spices • balls fresh mozzarella