| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
15 |
Servings |
INGREDIENTS
| 2 |
ga |
Cold water |
| 1 1/2 |
c |
Kosher salt |
| 2 |
lb |
Milk curd |
| 1/4 |
c |
Basil pesto; (optional but wonderful) |
INSTRUCTIONS
1. combine water in a large shallow pan with the salt.
2. Carefully place curd in water.
3. bring to a moderate heat.
4. with your hands in the pot of cooking water massage curd until soft,
shiny, and very elastic. (approx 20 minutes)
5. MOVE QUICKLY- remove 1 at a time from heat, spread on to plastic wrap
about 1/4 - 1/2" thick.
6. spread thinly with pesto, roll up the long side, into a pinwheel. wrap
plastic on the outside tie off the ends.
7. return to water for 2-3 minutes, shock in ice cold water and
refrigerate.
slice in 1/2" round slices and place around a bed of greens or use as an
appetizer... Very tasty!
Recipe by: S.C.I. - Jamie, Az
Posted to recipelu-digest Volume 01 Number 565 by CuisineArt
<CuisineArt@aol.com> on Jan 20, 1998
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