Mozzarella Caprese Rolls

I have actually surprised my own self creating this wonderful fresh mozzarella rolls, with fresh sliced Roma tomatoes, black olives, sun-dried tomato slices, and fresh basil leaves. All these ingredients were on-hand in the fridge at my daughter's...actually, the fresh basil, I snipped off the basil plant.

They were so easy to put together; fresh, colorful, and super delicious! You never know...really, what you can create just from your own ingredients if you are like me, having fresh cheese, vegetables, and of course condiments that are just waiting for some creative hand to liven them up. Giving it a new name, as well...not knowing if there's actually a name for it out there, so you just re-name your creation...that's why I mentioned that I surprised myself!


Seriously, having the freshest ingredients, and special cheese, which we love so much in my family; you can't really go wrong. Imported black olives, or calamata pitted olives, and I just love, sun-dried tomatoes to use in salads, and pasta dishes.
I will show you step-by step how I made this; just glancing at the photo on the package of the cheese to give me an idea

So this is the surprise...BEL GIOIOSO
UNWRAP & ROLL, Fresh Mozzarella Cheese

Just look how easy...unwrap the roll...remove the
plastic, and start filling it with your favorite filling that compliments the cheese.

My choice was the idea of a Caprese with the mozzarella cheese...except I 'kicked it up a notch' by adding more complimentary ingredients that would go well with the fresh tomato slices.
black pitted olives could be optional...you can add capers, or even roasted pepper slices.

These are the sun-dried tomatoes I use...excellent quality, and I just love that it's julienned already.

I used about 1 cup of the sun-dried tomatoes,  maybe slightly more, and boiled them in small amount of water for 5 minutes to soften them a little more. (don't boil them longer, or they will lose their flavor and get too soft)

I placed them on a plate and poured abt. 1/4 cup extra virgin olive oil and stirred them around the get them saturated.

You can use the oil to drizzle on the flat portion of the roll, or skip that part. Sprinkle some sea salt on it, and freshly ground pepper.

 I used the oil from the sun-dried tomatoes to drizzle before rolling it, but you can omit this step.







Wrap the roll tightly in plastic wrap and refrigerate for at least 2hrs or longer. Carefully remove wrap and slice with a sharp knife. Use a spatula to serve the pieces on a small plate as an appetizer, and serve with crunchy bread...totally amazing, and super delicious!



Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes

One of my favorite 'comfort food' pasta is Orecchiette, with (Rappini)=Broccoli Rabe. Most recipes call for ground sausage added to it, and/or pancetta; but my favorite addition for color, and flavor is sun-dried tomatoes packed in olive oil, and slivered. Not chopped, but slivered, to actually be able to bite into the bitter-sweet-savory soft tomato that goes so well with the sautéed broccoli rabe.

The health benefits of Broccoli Rabe, are endless!

 Health Benefits of Rapini (Broccoli Rabe):

• Increased Protection from Bacterial and Viral Infections
• Increased Immune Function
• Reduced Cancer Risk
• Reduced Risk of Colon Cancer
• Protection Against Heart Disease
• Regulation of Blood Sugar and Insulin Dependence
• Slowing the progression of AIDS
• Slowing Aging
• DNA Repair and Protection
• Protection Against Dementia
• Alleviation of Cardiovascular Disease
• Alleviation of Hypertension (High Blood Pressure)
• Promoted Eye Health
• Alzheimer's Protection
• Osteoporosis Protection
• Stroke Prevention
• Reduced Risk of Type II Diabetes
• Reduced Frequency of Migraine Headaches
• Alleviation of Premenstrual Syndrome (PMS)
• Antioxidant Protection
• Prevention of Epileptic Seizures
• Alleviation of the Common Cold
• Prevention of Alopecia (Spot Baldness)
• Alleviation of Inflammation

Rapini (Broccoli Rabe)...despite having the similar looking broccoli floret, is actually the descendant of the turnip and thought to have originated in China, or the Mediterranean. The Broccoli Rabe is bitter, with a sharp taste. It is often prepared steamed, with lemon, or garlic.
Read more: Health-Alicious-Ness.com

Here are a few recipe sources: Although I have my own, which is quite similar!
Whole Foods Market...Orecchiette with Broccoli Rabe, Sun-dried tomatoes and White Beans
Lidia's Italy...Orecchiette with Broccoli Rabe
Food.com...Broccoli Rabe with Sun-Dried Tomatoes and Orecchiette

Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes
Elisabeth's version of this recipe

1 bunch of Broccoli Rabe...abt. 1 to 2lbs

wash thoroughly in cold water, cut hard ends off, and cut the entire bunch in three sections.

In small amount of water, with/or without a steam basket, steam with lid on, until it starts to get wilted. strain in colander and run cold water over it to stop the cooking process.

about 1/2 cup or more sun-dried tomatoes that is in olive oil. Slice each tomato in about 3 pieces, lengthwise and set aside.





not shown in photo: cut 3 cloves of garlic in half, and sauté in 3 Tblsp. of extra virgin olive oil until golden brown. Discard garlic. Saute about 1 Tblsp. of red chilli flakes, and leave it in oil.

Cook orecchiette pasta in rapidly boiling water, till al-dente. Save 1 cup of the cooking water...very important!





Saute the strained broccoli rabe in the garlic infused olive oil. Add the sun-dried tomatoes,
the strained pasta, add more olive oil to your liking, salt and pepper.

Give it a good stir to incorporate all the ingredients, add the reserved cooking water, a about 1/4 at a time...you can use the entire amount if you like it more saucy; add grated Parmigiano-Reggiana cheese, and serve.
You can add extra cheese when serving, along with additional freshly ground black pepper.
Buon Appetitio! Ciao:)