Vilco wrote:
> ravenlynne wrote:
>
>> I found this out...I bought the Lat Bri brand of cherry mozzerellas
>> here...after a week they were gooey, soft and disgusting.
>
> If you're still in Naples, try some local markets, the ones with stalls in
> the squares or along the streets. You should be able to find mozzarella di
> bufala from Battipaglia, the most renowned area for this wonderful food
> item.
> A nice usage for mozzarella, be it from buffalo or not: gnocchi alla caprese
> (a-la caprese dumplings). Just mince the mozzarella and take to room
> temperature some tomato sauce you like, be it bittersweet of plain savoury,
> doesn't mind. Then cook and drain the potato dumplings and dress them ASAP
> with the mixed tomato and mozz. The mozz will melt in the time you bring the
> serving dish from the kitchen to the table. I love to sprinkle my dish with
> grated parmigiano cheese, but it should go well also without this topping.

I don't go downtown much...with busses and trains, it usually takes at
least 2 hours to get there from here. (gricignano to aversa to p.
garibaldi)..Next time I'm there I'll check it out.

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files