SUMMER MOZZARELLA CASSEROLE
Beautiful and sunny summer days are not meant for complicated meals, so Smiltenes Piens in collaboration with cookbook author Signe Meirāne offers a delicious and easy to prepare recipe for summer mozzarella casserole.
Ingredients
- a little oil or butter to grease the pan,
- 400 g small courgettes, cut into pieces
- 400 g small new potatoes
- 3 medium garlic cloves, finely chopped,
- sage leaves or rosemary, chopped
- 90 g Smiltene Piens’ smoked Mozzarella, grated
- 175g Smiltene Piens’ fresh Mozzarella, thinly sliced
- 4 tbsps oil for frying
- a few small tomatoes, for serving
- Smiltene Piens’ small Mozzarella balls, for serving
- a handful of basil leaves
- a pinch of dill
- sea salt to taste
- fresh ground black pepper
Preparation
Bring water to a boil. When bubbling, add the potatoes and cook for 7 minutes. Drain. Preheat the oven to 190°C. Grease a frying pan. Spread the smoked cheese on the base. In a bowl, mix the potatoes, zucchini, cypress, oil, salt, pepper and herbs. Place in the pan on top of the cheese, top with the fresh cheese and fry for ~30 minutes until the vegetables and cheese become golden. Remove, top with tomatoes, herbs, cheese balls if desired, and serve. I always add chili flakes or chili in oil.
Preparation process
End result
