[{"data":1,"prerenderedAt":322},["ShallowReactive",2],{"facets:ingredient:mozzarella":3,"ingredient:mozzarella":40,"feed:ingredient:mozzarella":51,"links:ingredient:mozzarella":284},{"total":4,"countries":5,"courses":27,"diets":36},10,[6,9,12,15,18,21,24],{"slug":7,"name":8},"argentina","Argentina",{"slug":10,"name":11},"australia","Australia",{"slug":13,"name":14},"el-salvador","El Salvador",{"slug":16,"name":17},"georgia","Georgia",{"slug":19,"name":20},"italy","Italy",{"slug":22,"name":23},"lebanon","Lebanon",{"slug":25,"name":26},"venezuela","Venezuela",[28,29,30,31,32,33,34,35],"appetizer","bread","breakfast","dessert","main","side","snack","street-food",[37,38,39],"gluten-free","halal-friendly","vegetarian",{"slug":41,"name":42,"aliases":43,"description":46,"category":47,"commonIn":48,"fridgeFinderVisible":50},"mozzarella","Mozzarella",[44,45],"fior di latte","buffalo mozzarella","A stretched-curd cheese that exists in two forms with different jobs. Fresh balls sitting in brine are soft, milky and very wet, made for salads and for tearing over a pizza at the last minute. Low-moisture blocks melt into the stretchy blanket that pizza and baked pasta need. Using the fresh kind on a pizza floods the base unless you drain and blot it first. 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husk",{"slug":180,"title":181,"nativeName":182,"countrySlug":19,"region":183,"baseServings":59,"prepMinutes":61,"cookMinutes":184,"restMinutes":4,"difficulty":118,"course":185,"diet":186,"mainIngredients":187,"images":190,"keywords":194,"publishedAt":112,"updatedAt":112,"authorSlug":84},"insalata-caprese","Insalata Caprese (Tomato, Mozzarella and Basil Salad)","Insalata caprese","Campania",0,[28,33],[39,37],[100,41,188,189],"basil","olive-oil",[191],{"src":192,"alt":193},"\u002Fimages\u002Frecipes\u002Finsalata-caprese\u002Fhero.jpg","Plate of sliced ripe tomatoes with torn buffalo mozzarella, fresh basil leaves and olive oil",[195,196,197,45,188,198],"caprese","tomato mozzarella salad","capri","summer salad",{"slug":200,"title":201,"nativeName":202,"countrySlug":22,"baseServings":90,"prepMinutes":203,"cookMinutes":60,"restMinutes":91,"difficulty":63,"course":204,"diet":205,"mainIngredients":206,"images":210,"keywords":214,"publishedAt":112,"updatedAt":112,"authorSlug":84},"lebanese-knefeh","Knefeh (Lebanese Semolina Cheese Pastry in Syrup)","كنافة",25,[31,30],[39,38],[207,41,208,209],"semolina","ricotta","orange-blossom-water",[211],{"src":212,"alt":213},"\u002Fimages\u002Frecipes\u002Flebanese-knefeh\u002Fhero.jpg","Wedge of knefeh lifted from the tray with molten cheese stretching under a golden semolina crust and chopped pistachios on top",[215,216,217,218,219,207,220],"knefeh","knafeh","lebanese dessert","cheese pastry","orange blossom syrup","levantine 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