| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Molto04 |
4 |
servings |
INGREDIENTS
| 12 |
oz |
Stracchino cheese; well refrigerated |
| 1/2 |
c |
Pine nuts; spread on a plate |
| 4 |
tb |
Unsalted butter; divided |
| 1 |
ts |
Cinnamon |
| 6 |
oz |
Amaretto liqueur |
INSTRUCTIONS
Ask your cheese monger to cut the cheese into a 4- by 4-inch square roughly
3 inches high. Cut this block into 4 equal pieces and gently press the cut
side of the cheese onto the plate of pine nuts, creating a crust on one
side. Continue with each piece until all four are crusted on one side. Heat
a 10-inch nonstick pan over medium heat. Add 1 tablespoon butter and saute
2 pieces of cheese, nut crusted-side down. Cook until lightly brown, about
2 minutes. Remove and place each piece on a separate plate, nut
crusted-side up. Repeat this procedure with the remaining 2 pieces. Remove
any nuts that fell off the cheese. Add the cinnamon, 2 remaining
tablespoons butter and Amaretto. Turn the heat to high and reduce to about
4 tablespoons. Remove from heat and spoon 1 tablespoon of liqueur over each
piece of cheese. Serve immediately. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5624 broadcast 02-05-1996) 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
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