Tag Archives: parmesan

Mozzo Centrale – for homey food

Mozzo Centrale
Mozzo Centrale

I have been frequenting this quaint neighbourhood on Umm Al Sheif that lies spot in the middle of Jumeirah. This stretch has about 5 restaurants shoulder-to-shoulder and is my favourite place to sit down with a book and not get distracted by the hustle-bustle around.

OMG! Loaded Stuffy French Toast
Mozzo Centrale

Of all Mozzo Centrale is my favourite. A cozy, laid-back Italian ristorante, Mozzo Centrale has introduced extended breakfast timings until 6PM on weekends. And the menu sure is appetizing. The Salmon Benny (eggs benedict over salmon), Chilli Al (eggs and bacon in brioche bun) and the Lobster Benny are some favourites to pick from. The fully loaded French Toast is not be missed at Mozzo Centrale.

Mushroom Bruschetta
Mozzo Centrale

However, my eating partner-in-crime and I decided to go by the menu. I ordered a big bowl of pumpkin soup that was the kinds that blankets you on a chilly night. We followed that with the away-from-the-traditional mushroom bruschetta. I am partial to mushrooms and when they have parmesan on them, I don’t judge them, I eat them!

Tagliatelle Alfredo
Mozzo Centrale

For the mains, we ordered for Gnocchi Al Forno and Tagliatelle Alfredo. When warm morsels of flavourful Italian food goes down your gullet, you know life is good. The portions were excellent and more than fills you. Ask for extra parmesan if you like to load up your plate with cheesy goodness.

We had to skip dessert. These are times I wished I had a portable stomach or an extendable one!

Angel Berry Triffle
Mozzo Centrale – on my next-to-eat list!

Nonetheless, Mozzo Centrale is doing things right, in a silent way. I guess saying “the test of the pudding is in its taste” sure goes a long way.

 

 

#BurpAndBelch meter: 3.5 burps

#5WordFoodReview: Have To Try Full Menu

Mozzo Centrale Menu, Reviews, Photos, Location and Info - Zomato

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Can’t Go Wrong With PIZZA!

I confess liking pizza to a fault. I do not agree with the size markings of a restaurant, as my skills have helped me demolish large pizzas without any discomfort or seeking out digestive aids.

So, when the zucchinis in my fridge cried out that I had forgotten them, I decided to put them on a pizza. This is the first time I made pizza at home.

First Hand Experiment: Pizza
First Hand Experiment: Pizza

Careful not to dent my confidence, I picked up some pizza base and ladled out a spicy tomato mix. Home-made sauces work better, I feel, as one can spice them up the way you want. I added in some grated mozarella before loading up the veggies.

The zucchinis were happily laid out after a light dry grill on the skillet. A few slices of sweet potato, lightly grilled filled in empty spaces. A yellow bell pepper genially sat in on the base with them. I introduced some fresh brown mushrooms to them all. As one can see in the picture, there is a pile of veggies. Cracked on some black pepper and oregano. And then, I popped the three pizzas in the oven for about 15-17 minutes. I continually check on the food and estimate their readiness relying only on my eyes.

What came out was a crisp, biscuit-y pizza base with soft,  fragrant veggies. Threw on some chopped olives and parmesan cheese dust. I think I will have to introduce some red peppers and basil to make it more pleasing to the eye, to satisfy the photographer in me. But the pizzas certainly did the trick in making for a happy dinner. In case anybody is wondering, the wife had one and I gobbled the other two!

Before I sign off, here’s something to chew on:

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

Pasta Disasta!

Pastas are a favourite at home, so much so that my almost 2 year-old loves to squish them! This recipe that I am about to share is a disaster averted, or maybe so I think. At the outset, I invite severe criticism and genteel suggestions from chefs, epicures and foodies alike.

Favourite Pasta-time
Favourite Pasta-time

I picked up a bottle of tomato-basil pesto. And so dinner was buck wheat pasta with sautéed mushrooms and bell peppers in tomato – basil pesto.

I set to my task at hand. Wear apron. Put on some music. Didn’t have wine at home, so had to make-do with some juice. And then, put some salted water to boil. In another pan, heated some olive oil, added some crushed garlic and started  sautéing some white mushrooms. Just as they started softening up, tossed in the diced bell peppers and gave it a good stir.

Put in the buck wheat pasta into the boiling water. Buck wheat pasta cooks faster than durum wheat pasta. So keep a check on how long you boil. It usually gets done in about 7 minutes. Drain. Cool off in ice water.

Meanwhile, the mushrooms were getting along well with the bell peppers and were ready to be downed in the pesto sauce. I opened the bottle and realised (my folly) that the bottle I picked up was not tomato-basil pesto but tomato garlic relish. It was too late to react to my shopping-shelf folly! And so I whooped the contents into the pan and gave it a nice stir. Topped on some seasoning of salt and pepper and a dash of oregano and tried to bring it all together. Then I added the pasta to the pot and tossed it all together so most of the pasta got coated.

I plated my dreaded pasta dinner, placed some green olives and heaped up a generous shaving of parmesan cheese.

My wife is perhaps the most non-fussy eater on earth. She tucked into her plate of dinner like a boarding student takes to home food. When I asked her how it tasted, she said it was just about ok.

I wiped the sweat of my brow. Took a big forkful in. Had it not been for the mushrooms and bell peppers, it would have been the biggest pasta disaster.

On my #Burp&Belch meter, I’d give 2 burps to it (out of 5)!