Skillet mozzarella alla pizzaiola with ready-made Sugo
Warm tomato, oregano and just-melting mozzarella: a simple main dish to bring to the table directly in the skillet. We use Sugo Cilentano, already seasoned with oregano, and add the mozzarella only at the end. Draining and brief cooking help keep the sauce thick.
Method
- Cut the mozzarella into slices about 1.5 cm thick. Let them drain in a colander in the refrigerator for 15–20 minutes, then gently pat them dry with kitchen paper.
- Pour the Sugo into a pan about 20–22 cm wide. Warm it over low heat for 5–6 minutes, stirring. Do not add water if the sauce is already fluid; taste before adding salt or oregano.
- Arrange the mozzarella slices in the Sugo without overlapping them. Cover and heat over low heat for about 2–3 minutes, only until they start to soften and stretch. Avoid long boiling: the mozzarella would release more whey.
- Turn off the heat and serve immediately with bread, as you like. If a little whey remains, gently stir only the Sugo around the cheese. The mozzarella must stay soft, without becoming rubbery.
Minnelea products for this recipe
The preserves used in this recipe.
To reduce the liquid, choose well-drained fior di latte and don't cook it too long. If you prefer a milder flavor, use the Basil sauce in the same amount. The dish contains milk; the bread may contain wheat.