Buffalo mozzarella is a mozzarella made from the milk of the domestic water buffalo. The history of water buffalo in Italy is not settled.
One theory is that Asian water buffalo were brought to Italy by Goths during the migrations of the early medieval period. However, according to the Consorzio per la Tutela del Formaggio Mozzarella di Bufala Campana, the "most likely hypothesis" is that they were introduced by Normans from Sicily in 1000, and that Arabs had introduced them into Sicily. The Consorzio per la Tutela also refers to fossil evidence (the prehistoric European Water Buffalo, Bubalus murrensis) suggesting that water buffalo may have originated in Italy. A fourth theory is that water buffalo were brought from Mesopotamia into the Near East by Arabs and then introduced into Europe by pilgrims and returning crusaders.
"In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in plowing compact and watery terrains, both because of its strength and the size of its hooves, which do not sink too deeply into moist soils."
References to cheese products made from water buffalo milk appeared for the first time at the beginning of the twelfth century. Buffalo mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had been produced only in small quantities.
Production in and around Naples was briefly interrupted during World War II, when retreating Nazis slaughtered the area's water buffalo herds, yet commenced a few years after the armistice was signed.
Cheezy Pasta With Smoked Sausage
Copyright 2012 Christine's Pantry. All rights reserved.
1 cup cooked elbow macaroni pasta
1 pound smoked sausage, sliced
1 cup Mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
black pepper, to taste
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1 (10.5 oz) can cream of mushroom soup
1/2 cup french fried onions
Cook pasta according to package directions. Drain pasta.
Spray skillet with nonstick cooking spray, place smoked sausage in skillet, cook for 5 minutes. Remove from heat and set aside.
Preheat oven to 350 degrees. Spray baking dish with nonstick cooking spray.
In a bowl, combine pasta, sausage, 3/4 cup Mozzarella cheese, Parmesan cheese, dash salt, pepper, basil, oregano, garlic powder and cream of mushroom soup. Pour into baking dish. Bake for 15 minutes. Remove from oven, sprinkle remaining Mozzarella cheese and french fried onions. Bake another 5 minutes. Enjoy!
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