Chef Myles Anton of Trattoria Stella in Traverse City, MI, puts his own spin on a classic Italian dish highlighting fresh mozzarella. Ordinarily, the cheese is sandwiched between bread slices that have been egg-washed and fried. Instead of bread, Anton's recipe uses a light batter. At Trattoria Stella, they also form their own mozzarella from BelGioioso curd. Mozzarella in Carozza (Mozzarella Cheese in a Cart) is eaten as a finger food, cooled slightly after cooking.
Meanwhile, from Kerbey Lane Cafe in Austin, TX, comes a recipe for specialty quesadillas featuring aged white Wisconsin Cheddar, caramelized onions and pulled duck.
