Microwave mozzarella roll, perfect to serve as a summer main course or appetizer. I love making microwave recipes, they allow me to achieve delicious quick dishes. The other night I prepared a series of summer dishes in the microwave and, along with the mozzarella roll, I served them outside, in the garden, I made the omelet roll, the invisible zucchini cake and the cheese and egg balls in the microwave. Separately, I served some summer sides in jar cooking that I had prepared days before, you can find them in the list below, and the evening was a success.
Now, let’s make the homemade mozzarella sheet.
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Curiosity: I don’t like cold mozzarella from the fridge, I find that the cold takes away a lot from the taste and texture. So, I put it on a plate and heat the mozzarella in the microwave, giving it just 30 seconds at 600 watts.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 506.68 (Kcal)
- Carbohydrates 12.01 (g) of which sugars 4.45 (g)
- Proteins 30.28 (g)
- Fat 37.90 (g) of which saturated 19.58 (g)of which unsaturated 5.85 (g)
- Fibers 3.02 (g)
- Sodium 1,013.75 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the mozzarella sheet
- 12 oz fiordilatte (2 days old)
- 1 oz lamb's lettuce (or valerian or mixed salad)
- 1 oxheart tomato (about 5 oz)
- 2 slices cooked ham
- 5 leaves basil
- 2 pinches salt
- extra virgin olive oil
- tuna in oil
- tomato
- arugula
- peppers (roasted in the microwave)
- macadamia nuts (chopped)
- Taggiasca olives
- mixed salad
What you need
- 1 Bowl glass or Pyrex
- Parchment paper
- 1 Rolling pin
- Plastic wrap
Method
Place the mozzarella in the bowl and put it in the microwave, turn it on for 1 minute at 600 watts. Check the mozzarella which should be very soft, otherwise continue for another 30 seconds, until it becomes elastic. It is normal for the mozzarella to release whey.
Lay a sheet of parchment paper on a surface, considering that more whey will escape from the mozzarella. Pour the mozzarella and cover it with a second sheet, then quickly flatten and spread the mozzarella. Try to create a rectangle, if necessary, lift the paper and gently pull the edges of the mozzarella. Dry the whey and then, using the 2 sheets, roll up the mozzarella sheet. Place in the fridge until you prepare the rest of the ingredients that will be used to fill the mozzarella sheet.
Unroll the parchment paper and lay the mozzarella sheet on a piece of plastic wrap. Fill it as you like and season with oil and salt. Roll up the filled mozzarella sheet and wrap it with plastic wrap. Tighten well at the sides, like a big candy and then put in the fridge.
Serve the mozzarella roll cut into slices about 0.6 inches thick on a bed of mixed salad.
Rosella’s Tips
The mozzarella sheet keeps for no more than 2 days in the fridge.
