Yield: 4 servings
|12 ounces||Fresh soft goat cheese; such as Coach Farm|
|½ cup||Finely-chopped flat-leaf parsley|
|1 cup||Green Olive Pesto; see * Note|
|1 medium||Butternut squash; peeled, seeded,|
|\N \N||And cut into 1/2\" cubes -; (abt 2 cups)|
|6 ounces||Extra virgin olive oil; divided|
|2 ounces||Balsamic vinegar|
|2 \N||Scallions from white to green; thinly sliced|
|1 tablespoon||Black mustard seeds|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
* Note: See the "Green Olive Pesto" recipe which is included in this collection.
Roll goat cheese into four balls roughly the size of golf balls. Roll balls in a plate covered with Green Olive Pesto, tapping and rolling so that pesto adheres in a thin layer. Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set aside. Bring two quarts of water to a boil. Drop squash cubes into boiling water and cook until soft yet still firm (about 5 to 6 minutes). Drain in a colander over sink and refresh with cold water until cool. Toss squash cubes with 4 ounces of the extra-virgin olive oil, balsamic vinegar, scallions, and mustard seeds. Season to taste with salt and pepper. Divide and arrange squash salad in center of four plates. Place one goat cheese truffle in center of each plate and drizzle with 1 tablespoon extra-virgin olive oil and serve. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5617 broadcast 01-25-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.