A Pizza That Lets the Mozzarella Shine
A pie as you may know it, it’s not. But good things happen when torn chunks of fresh buffalo mozzarella meet roasted eggplant.
'The buffalo mozzarella pizza at Emma pizzeria in Rome wasn’t what I had expected.
Where I had envisioned puddles of melted cheese, I got raw white chunks pulled into shreds. The steam from the just-baked pizza had heated the chunks but hadn’t melted them. Almost custardy in texture, they tasted tangy and milky. It was a little like eating a crostini topped with the freshest possible buffalo milk mozzarella, except with the cheese piled on a piping hot tomato-slicked pizza instead of toast. And it was utterly sublime.
The reason for this, my friend Elizabeth Minchilli (a cookbook author and an expert on Italian cuisine) explained, is that higher-quality mozzarella responds differently to heat. (In fact, the better the mozzarella, she said, the less it can take the heat.) To preserve its lush texture and dairy flavor, really good, fresh buffalo mozzarella should never see the inside of an oven.
“When you get totally melted and browned ‘cheese’ on top of a pizza,” she wrote in an email, “it’s a sure sign it’s industrially made, processed cheese.”'>>>
https://www.nytimes.com/2018/07/27/dining/eggplant-pizza-recipe.html?
Roasted Eggplant and Buffalo Mozzarella Pizza
https://cooking.nytimes.com/recipes/1019436-roasted-eggplant-and-buffalo-mozzarella-pizza
= new reply since forum marked as read
I bet that it's delicious.
