| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Molto02 |
4 |
servings |
INGREDIENTS
| 8 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion; chopped 1/4" dice |
| 8 |
|
Green plum tomatoes – (abt 1 1/2 lbs); chopped 1/2" dice |
| 1/2 |
ts |
Crushed red pepper flakes |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Salt |
| 6 |
oz |
Dry white wine |
| 8 |
oz |
Fresh soft goat cheese; preferably Coach |
|
|
Farm |
| 1/4 |
c |
Chopped Italian flat-leaf parsley |
| 4 |
tb |
Freshly-ground black pepper |
| 1/2 |
c |
Tapenade (Black Olive Paste); see * Note |
| 2 |
tb |
Paprika |
INSTRUCTIONS
* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in
this collection.
In a large 12- to 14-inch saute pan heat the olive oil and saute the onion
and tomatoes over medium heat for 10 to 12 minutes, until softened, but not
browned. Add red pepper flakes, sugar, salt and wine, bring to a boil and
simmer for 20 to 25 minutes until the mixture becomes porridge-like. Set
aside. Form the goat cheese into 4 balls. Roll each ball sequentially in
the chopped parsley and then the black pepper, pressing lightly so first
the parsley and then black pepper adhere nicely. Set aside. In the center
of 4 plates, place one quarter of the green tomato marmalade. Set a goat
cheese truffle on top. Spoon some of the Tapenade over each truffle,
sprinkle rim of plate the paprika and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5623 broadcast 01-31-1996) 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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