| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tuscan |
Cklive12 |
1 |
servings |
INGREDIENTS
| 2/3 |
c |
Olive oil |
| 1/4 |
c |
Dry white wine |
| 12 |
|
Peppercorns |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Salt |
| 1/4 |
lb |
Sun-dried tomatoes |
| 1/2 |
lb |
Smoked mozzarella; cut into cubes |
| 6 |
lg |
Romaine leaves |
| 1/2 |
lb |
Small white radishes; peeled |
| 2 |
|
Red bell peppers; cut crosswise into |
|
|
; 1/4-inch rings |
| 1 |
c |
Pitted black olives |
| 1 |
c |
Drained bottled pepperoncini; (Tuscan peppers) |
|
|
Parley sprigs for garnish |
INSTRUCTIONS
TIE TOGETHER IN A CHEESECLOT
In a heavy saucepan bring to a boil the olive oil and the wine with the
cheesecloth bag and the salt over moderate heat, stir in the tomatoes, and
simmer the mixture for 7 minutes, or until the tomatoes are softened.
Remove the pan from the heat, let the mixture stand, covered, for 30
minutes, and discard the cheesecloth bag. Drain the mixture, reserving the
steeping liquid as a salad dressing, and in a bowl combine the tomatoes
with the mozzarella.
Arrange the romaine leaves decoratively on a platter, top them with the
tomato-mozzarella mixture, and arrange the radishes, red peppers, olives,
and pepperoncini decoratively over it. Garnish the platter with the parsley
and serve the salad with the dressing.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9188
Converted by MM_Buster v2.0l.
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