Mozzarella Puffs with Marinara Sauce
1 cup milk
1/4 cup butter
1 cup flour
1/2 cup grated parmesan cheese
1/4 cup chopped chives
1 tablespoon chopped parsley
1 pinch salt
8 ounces grated mozzarella cheese
In a saucepan, bring milk and butter to a boil. Add the flour, all
at once, and cook, stirring, until dough forms a ball and leaves the
side of the pan, about 2 minutes. Place dough in the large bowl of
an electric mixer and beat in eggs, one at a time, beating well
after each addition. Beat in parmesan, chives, parsley and salt
Drop batter by tablespoonfuls onto a greased
non-stick baking sheet and bake at 350ºF until puffed and golden
brown. Time will depend on size of the puffs. Can be held at this
Before serving, place puffs on a cookie sheet and split in half.
Place a little of the mozzarella cheese in the center and reset the
Heat in a 350ºF oven until heated through and
cheese is melted. Serve warm with Marinara Sauce, on the side, for
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste
Place garlic and olive oil in large sauce pan. Turn heat to medium
and cook until garlic is soft and lightly browned.
Crush the tomatoes and add with their juices.
Fill empty tomato can 1/4 of the way with water and pour in with
tomatoes Add basil, oregano, salt and pepper.
Bring to a boil, then lower heat to a simmer and
cook until thickened approximately 20 to 30 minutes.