| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Crook1 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Fresh mozzarella curd |
| 1/2 |
lb |
Prosciutto De Parma; sliced |
| 1/8 |
lb |
Sundried tomatoes; julienne |
| 1/8 |
lb |
Fresh basil; julienne |
| 6 |
|
Garlic cloves; finely chopped |
| 1 |
|
Head Romaine lettuce; cleaned and |
|
|
; quartered |
| 1 |
ts |
Cracked pepper |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
ts |
Lemon juice |
| 1/4 |
|
Head radicchio; chiffonade |
INSTRUCTIONS
Place mozzarella curd in hot water and break apart. Knead curd until it
becomes one ball. Flatten ball on nonporous surface into a 1/4 inch thick
square sheet. Place sliced prosciutto on the mozzarella evenly. Sprinkle
sundried tomatoes, garlic and basil. Roll the layers together by gradually
expanding concentric circles like a jelly roll. Wrap in plastic and
refrigerate until firm. Slice in 1/2 inch thick slices. Place artistically
around a 1/4 head of romaine lettuce and sprinkle with pepper, olive oil,
lemon juice and radicchio.
Makes 8 1/4 pound portions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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