CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
1 |
Servings |
INGREDIENTS
1 |
lb |
Mozzarella cheese curds |
1 |
bn |
Spinach leaves, coarsely chopped, no |
1/4 |
lb |
Shiitake mushrooms, stems removed, coars |
1 |
|
Clove garlic, chopped |
2 |
|
Tomatos, optional – chopped |
|
|
Coarse salt |
|
|
Ice water |
INSTRUCTIONS
PREPARATION: Crumble curds into a bowl. Sprinkle with salt. Pour water at
170 degrees to cover. Stir until cheese comes together in a ball. (May do
in two batches) Pat cheese into a rectangle on a piece of saran wrap. Place
filling along long edge, covering about half the rectangle. Roll like a
jelly roll. Wrap tightly with saran wrap and place in ice water to cover.
When firm, refrigerate until ready to serve. Slice into 1/2 inch slices and
serve on a bed of greens or on croutons.
Filling: Saute garlic and mushrooms until soft. Ad dry spinach. Cook until
spinach is wilted and liquid has evaporated (or drain if there is a lot).
Salt and peeper to taste. Cool before using.
Posted to MC-Recipe Digest V1 #293
Date: Mon, 11 Nov 1996 08:54:38 +0100
From: Mary Ellen <ldyspark@buffnet.net>
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