Shapes:
Ingredients
- 8 ounces (225 grams) fresh mozzarella, cut into ½-inch cubes
- 5¼ ounces (150 grams) grated caciotta or Monterey Jack cheese
- 1½ ounces (45 grams) finely grated Parmigiano-Reggiano
- Fresh marjoram leaves to taste
- Kosher salt and freshly ground black pepper
- 1 large egg and 1 large egg yolk, lightly beaten together
Directions
- Add the cheeses and a few marjoram leaves to the bowl of a food processor and pulse until well combined. Season to taste with salt and pepper, adding more marjoram if you’d like.
- Transfer to a mixing bowl and fold in the egg, egg yolk, and another pinch of salt. (You can also finely chop the mozzarella and marjoram and mix everything together in a bowl.)
- Keep the filling in the bowl or transfer it to a piping bag; if chilling overnight, allow the filling to soften at room temperature for 30 minutes before use. The texture of this filling is similar to dough. The cheeses will melt together when cooked.