| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Sami |
Superchefs |
1 |
servings |
INGREDIENTS
| 1 |
|
Scarmorza; (smoked mozzarella) |
| 1 |
lg |
Courgette; sliced |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
lg |
Red pepper; roasted, skinned, |
|
|
; seeded and roughly |
|
|
; chopped |
| 4 |
tb |
Vintage balsamic vinegar |
| 1 |
sm |
Clov garlic; chopped |
| 1 |
|
Beef tomato; blanched, skinned, |
|
|
; seeded and chopped |
|
|
Salt and pepper |
| 8 |
lg |
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.
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