The mozzarella roll is suitable for numerous fillings, and I’ve prepared it as a vegetarian stuffed mozzarella roll!
Fill it with raw and cooked vegetables [steamed, boiled, grilled, or baked], avoiding pairing it with additional protein sources like cured meats, resulting in a light and summery dish that can be enjoyed as an appetizer or a main course.
I bought the mozzarella sheet roll at the supermarket, I cannot tell you if it exists in a light version.
It’s delicious, and you can customize it as you like.
In any case, cheeses should be consumed no more than twice a week, in small doses, and preferably fresh cheeses.
I stuffed it with baby lettuce and cherry tomatoes, colorful and fresh to bring to the table.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- 1 sheet mozzarella sheet (weight according to dietary plan)
- to taste baby lettuce (or arugula or lamb's lettuce)
- to taste cherry tomatoes
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste light basil pesto (or fresh basil and extra virgin olive oil)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Bowl
- Food Wrap
- 1 Cutting Board
Preparation
Select and wash the baby lettuce leaves [or arugula or lamb’s lettuce].
Drain them in a colander.
Dry them on a sheet of kitchen paper.Thoroughly wash the tomatoes.
Adjust the quantity based on size, not many will fit.
Cut and remove the stem part if you deem it necessary.
Cut each tomato vertically into halves or quarters.Place the tomatoes in a bowl and season them with:
• salt;
• pepper;
• a tablespoon of light basil pesto or with fresh basil and a drizzle of oil;
and mix.Drain and spread the mozzarella sheet on a tightly stretched piece of cling film [I recommend using a cutting board as a base].
Spread an even layer of baby lettuce and tomatoes on the inside of the sheet.
Roll the mozzarella sheet gently onto itself, ensuring the filling doesn’t spill out the sides.
Wrap the rolled mozzarella sheet with the cling film, compact it, and place it in the fridge.
Refrigerating helps firm up the roll for easier slicing, but you can consume it immediately if preferred.When ready to serve:
• remove the stuffed mozzarella roll from the cling film;
• cut into slices of desired thickness;
• grind the pepper;
• drizzle the slices with raw oil.Plate up.
Your vegetarian stuffed mozzarella roll is ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you’ll find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated by your dietary plan.
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