Serves 4 people

  • 10 slices of Milcobel Mozzarella Single Loaf of 0.5cm thickness
  • 300 gr pappardelle pasta (or you can use any of your favourite egg noodles)
  • 1 shallot or small sweet onion
  • 2 cloves of garlic
  • 4 cm galangal
  • 4 cm ginger
  • 2 lemongrass stalks
  • 1 habanero pepper  (alternative Jalapeno or your preferred spicy chilli pepper)
  • 1 tomato passata (uncooked strained tomato puree)
  • 1 orange sweet pointed pepper (alternative: small sweet bell pepper)
  • 200 gr Chinese broccoli (bimi)
  • 150 gr choi sam (choy sum


  1. Finely chop the shallot, garlic and ginger. Halve the galangal. Fry in a little oil.
  2. Add finely chopped lemongrass.
  3. Add the tomato passata, the habanero pepper and the sliced sweet pointed pepper. Simmer this tomato sauce for 15 minutes on low heat.
  4. Blanch the Chinese broccoli and choi sam.
  5. Boil the pappardelle in water until al dente.
  6. Put the pappardelle in an ovenproof dish. Pour in the tomato sauce and place the blanched Chinese broccoli and choi sam on top.
  7. Using a cookie cutter, press circles out of the mozzarella slices and place them on top of the pasta dish. Put under a grill until the Milcobel Mozzarella starts to blister golden brown.

Alternative: use the square slices or sprinkle the wonderful shredded Milcobel Mozzarella on top.

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