Gnocchi with Mozzarella di Bufala Campana DOP

Ingredients: Gnocchi (dumplings) grs. 600 - mozzarella di Bufala Campana DOP grs.300- Sauce - Parmesan cheese - basil - Salt and pepper.
Preparation: Prepare the gnocchi. Prepare a hearty meat sauce the day before. Boil gnocchi in salted water and remove them with a slotted spoon as soon as they surfaced. 
Prepare them, preferably in a large crock or small pans to make individual portions. Toss with the sauce and mozzarella di Bufala Campana cut into cubes, much Parmesan and basil in leaves. 
Go in a hot oven for about 15 minutes. Deal it immediately with melted mozzarella.

Hand made Pizza with mushrooms and smoked Mozzarella

Ingredients: white flour grs. 500- yeast ½ loaf - hot water - salt - salsa in pulp - 2 spring onions - smoked cheese 500grs. - sliced fresh mushrooms grs. 300- oil - oregano.
Preparation: Prepare the dough: In a plane pour the flour and expanded the center to put the dissolved yeast with warm water and a handful of salt. Knead dough until smooth and homogeneous hard. Let the dough rest covered with a cloth for about 1 hour.
Preparing the pizza roll out the dough consistency you welcome. Put on the sauce already salted oil and bake in preheated oven at a temperature of 170 degrees for 15 minutes; out the pan and arrange the sliced smoked cheese and other ingredients to taste like mushrooms, artichokes, etc. .. Refuel for another 7 minutes, check the cooking of the pasta and serve.
Please note that cooking time may vary depending on the oven. An airy oven requires less time.

Neapolitan lasagna:

Ingredients: curly lasagna grs. 350- meat balls grs. 250- Mozzarella grs. 250, Neapolitan sauce grs. 250 - ricotta cheese grs. 250 - 3 eggs - olive oil - parmesan cheese grs. 50.
Preparation: The balls are prepared to size chickpea. Prepare the dough balls how usually you prepare them: with ground beef, bread crumbs soaked in water, cheese, garlic, parsley, pepper and salt. Then take a cup of water, put their fingers on one hand and sprinkle them with the palm of the hand. Then take a small amount of dough (to understand what there is in half a teaspoon) and roll in balls with your fingers wet on wet palm. Wet your hands every two to three max meatballs without drying your hands or you will only dirty and the meatballs are not: in this way. You do at a time and no bigger than a chickpea or so. Fry the meatballs in olive oil to soften and put them in the sauce. Meanwhile, coarsely chop the mozzarella cheese, boiled eggs, sausage and ricotta. At this point, take the pan (greased with olive oil!), Is prepared with a sauce of Stratini, it covers the bottom of lasagna. So, a handful of ingredients, sown "zone". Grated and away, start again taking care not to superimposition zone sausage "with a layer to the other (so for each layer). It goes on until all the ingredients, leaving - to cover the last layer - a bit of mozzarella cheese 'sauce' and ricotta and grated cheese. You then bake at 180-200 degrees until it forms a nice golden crust.

Potato pie with Mozzarella and Parmesan.

Ingredients: potatoes 1kgs.-1 mozzarella cheese - grated cheese - breadcrumbs - salt - pepper
Preparation: Boil the potatoes, being careful not to cook them too much to cause them to break easily.
Let them cool, peel and cut into slices, as thin as possible ... no more than an inch thick.
Take a baking dish, and sprinkle with oil by a thin layer of breadcrumbs.
Make a layer of potatoes, salt, pepper, put the diced mozzarella and sprinkle with plenty of grated cheese. Finally sprinkle the surface with bread crumbs.
Place in a preheated oven at 180 degrees for about 15 minutes, until it will have formed a greedy golden crust on the surface. Serve hot. You can do two layers of potatoes, but in this case remember to abound with the seasoning, especially in the lower layer. Do not skimp too much salt, because the potatoes tend to absorb it, and then to cancel the effect, so do not be afraid to put enough.

Mozzarella in cab.

Ingredients: 8 slices of toast or a hire-2 eggs - Farina "00"- 1 mozzarella - Half a glass of milk - Extra virgin olive oil - salt
Preparation: Prepare the toast or a cassetta, as you wish, removing the crust and put it on all four sides for a few minutes into the beaten eggs with half a glass of milk. Cut the mozzarella into 4 slices and put them pretty high in eggs, èassate the slices in flour and then again in the beaten eggs.
Place the mozzarella between two slices of bread as a kind of "sandwich" and rehearse the entire sandwich in the flour and eggs at a little later in the slices of bread. Prepare a frying pan with hot oil, preferably olive oil, taking care to fill up at least a slice of mozzarella cheese, fry until dora on one side, then stir and fry other side until mozzarella will be dark. Drain on absorbent paper and serve your hot mozzarella in a carriage

Partenopean Cannelloni.

For the dough: 500 g flour - 4 eggs - 40 ml extra virgin olive oil - 20 ml of water - 1 pinch of salt 
For the filling: Buffalo Ricotta 300grs. – Buffalo Mozzarella 250 grs. – butter 50grs.- grated Parmesan cheese 100 grs. – tomato sauce – basil, chopped – 1 tablespoon olive oil 
Prepare the dough and let rest for 30 minutes. Prepare the tomato sauce and also keep it aside. Meanwhile in a bowl, stir together ricotta with eggs and half of the Parmesan cheese, salt and pepper and add to the last diced mozzarella. On a floured board pulled a thin layer (about 1 mm thick) the dough, cut into small rectangles about 10 x 7 cm. Now take a pan, fill with 3 / 4 of lightly salted water, set it on fire and when the water begins to boil, boil the pasta rectangles (or cannelloni ready for use) for a few minutes. Drain by own taste and place them in a bowl of ice water to cool them, and then let them dry on a dish cloth without overlapping otherwise stick. 
On each of these put a little of the filling and if you use the homemade cannelloni roll them up and place them on a buttered pan. Sprinkle a part of the tomato sauce, so they remain soft, and the remaining Parmesan cheese. Bake at 200 degrees for about 15 minutes taking care not to let them dry, then sprinkle with the remaining sauce and some basil leaves. 

Ravioli with Mozzarella di Bufala Campana DOP

Ingredients: Buffalo Mozzarella 200grs -- two round tomatoes - kamut flour 200grs. – oil 60 ml - salt and pepper to taste.
Preparation: Sift flour, add a pinch of salt and mix it with oil until the mixture is solid and elastic. If it were sticky, add more flour, but little by little, so you can check the consistency. Form a ball, wrap in plastic and let stand for 30 minutes. Peel tomatoes, remove seeds and cut pulp into cubes, then cut the mozzarella into cubes, mix them together at this point and add salt and pepper to taste. Pull the dough into a thin sheet. Cut 8 small disks, maybe use a medium size glass to get the records. Back to the center of the disc portion of the filling, fold in half and seal the edges by pressing with a fork. Bring a pot of water, when it boils, add ravioli and cook for a couple o
minutes. Drain and serve with a little oil and a sprinkling of Parmesan cheese, or taste with a light tomato sauce.