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	<title>Mozzarella Archives &#8211; Tina&#039;s Table</title>
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	<description>Exploring Italy and its Cuisine</description>
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		<title>Eggplant Lasagna (Lasagne alle Melanzane)</title>
		<link>https://www.tinastable.com/eggplant-lasagna/</link>
					<comments>https://www.tinastable.com/eggplant-lasagna/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Fri, 28 Aug 2020 17:26:51 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Calabria]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Fresh Pasta]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Hard-Boiled Egg]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Scamorza]]></category>
		<category><![CDATA[Tomato]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=5880</guid>

					<description><![CDATA[It&#8217;s August and we are at the peak of eggplant season. Eggplant is my absolute favorite. I like it prepared in every way possible &#8211; in parmigiana, fried, grilled, roasted, pureed, stuffed, in pasta sauce, you name it. If you love eggplant as much as I do, you will want to try this heavenly, rich, yet delicate eggplant lasagna. This Lasagne alle Melanzane is filled with a delightful tomato basil sauce, fried eggplant, fresh mozzarella, scamorza cheese, prosciutto cotto (unsmoked ham), hard-boiled egg, and Parmigiano-Reggiano cheese. It sounds like a lot but is prepared in the Italian-style, meaning, with a&#8230;]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">5880</post-id>	</item>
		<item>
		<title>Butternut Squash Parmigiana (Zucca alla Parmigiana)</title>
		<link>https://www.tinastable.com/butternut-squash-parmigiana/</link>
					<comments>https://www.tinastable.com/butternut-squash-parmigiana/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Thu, 14 Nov 2019 07:51:00 +0000</pubDate>
				<category><![CDATA[Contorni - Side Dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Secondi - Main Courses]]></category>
		<category><![CDATA[Fall recipe]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=4034</guid>

					<description><![CDATA[To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I&#8217;d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It&#8217;s a&#8230;]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4034</post-id>	</item>
		<item>
		<title>Pasta al Forno con le Polpettine (Oven Baked Pasta with Little Meatballs)</title>
		<link>https://www.tinastable.com/pasta-al-forno-con-le-polpettine/</link>
					<comments>https://www.tinastable.com/pasta-al-forno-con-le-polpettine/#comments</comments>
		
		<dc:creator><![CDATA[Tina Prestia]]></dc:creator>
		<pubDate>Tue, 05 Nov 2019 18:57:38 +0000</pubDate>
				<category><![CDATA[Primi - Pasta, Rice, Soups]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baked Pasta]]></category>
		<category><![CDATA[Kid Friendly]]></category>
		<category><![CDATA[Meatballs]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Southern Italian]]></category>
		<guid isPermaLink="false">https://www.tinastable.com/?p=3956</guid>

					<description><![CDATA[Food is powerful. One whiff of a favorite dish can envelop you instantly in a warm hug and bring comfort. It can transport you to another time, to your childhood, to your grandmother&#8217;s house, to a holiday. We need things like that in our lives, don&#8217;t we? This baked pasta dish from the south of Italy is one of those dishes that provoke such powerful feelings. Pasta al Forno con le Polpettine, or Oven Baked Pasta with Little Meatballs is a dish that many families serve for their Sunday dinner. It&#8217;s satisfying, hearty comfort food at its best. There are&#8230;]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">3956</post-id>	</item>
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