| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Molto02 |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Fresh soft goat cheese, such |
|
|
as Coach Farm |
| 1/2 |
c |
Finely-chopped flat-leaf |
|
|
parsley |
| 1 |
c |
Green Olive Pesto, see * |
|
|
Note |
| 1 |
|
Butternut squash, peeled |
|
|
seeded |
|
|
And cut into 1/2" cubes – |
|
|
abt 2 cups |
| 6 |
oz |
Extra virgin olive oil |
|
|
divided |
| 2 |
oz |
Balsamic vinegar |
| 2 |
|
Scallions from white to |
|
|
green thinly sliced |
| 1 |
T |
Black mustard seeds |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
INSTRUCTIONS
Note: See the "Green Olive Pesto" recipe which is included in this
collection. Roll goat cheese into four balls roughly the size of golf
balls. Roll balls in a plate covered with Green Olive Pesto, tapping
and rolling so that pesto adheres in a thin layer. Roll olive
pesto-coated goat cheese balls in a plate covered with chopped
parsley, until coated. Set aside. Bring two quarts of water to a boil.
Drop squash cubes into boiling water and cook until soft yet still
firm (about 5 to 6 minutes). Drain in a colander over sink and refresh
with cold water until cool. Toss squash cubes with 4 ounces of the
extra-virgin olive oil, balsamic vinegar, scallions, and mustard
seeds. Season to taste with salt and pepper. Divide and arrange squash
salad in center of four plates. Place one goat cheese truffle in
center of each plate and drizzle with 1 tablespoon extra-virgin olive
oil and serve. This recipe yields 4 servings. Recipe Source: MOLTO
MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5617
broadcast 01-25-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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