| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Sami |
Superchefs |
1 |
Servings |
INGREDIENTS
| 1 |
|
Scarmorza, smoked |
|
|
mozzarella |
| 1 |
|
Courgette, sliced |
| 4 |
T |
Extra virgin olive oil |
| 1 |
|
Red pepper, roasted |
|
|
skinned |
|
|
seeded and roughly |
|
|
chopped |
| 4 |
T |
Vintage balsamic vinegar |
| 1 |
|
Clov garlic, chopped |
| 1 |
|
Beef tomato, blanched |
|
|
skinned |
|
|
seeded and chopped |
|
|
Salt and pepper |
| 8 |
|
Basil leaves, deep fried |
|
|
until |
|
|
crisp |
INSTRUCTIONS
Place the chopped roasted and seeded pepper into a liquidiser, add the
chopped tomato, olive oil, chopped garlic, salt and pepper to taste
and blitz till a sauce consistency is achieved. Cut the scamorza into
quarters and wrap with the sliced courgette. Place the wrapped cheese
onto a hot chargrill and grill for 2 minutes on each side. Spoon the
red pepper salsa onto four plates and swirl over the balsamic vinegar.
Place 2 fried basil leaves on each plate, place on the grilled wrapped
cheese and serve. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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