| 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 <[email protected]> on Jan 20, 1998
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