Yield: 1 servings
|1 \N||Scarmorza; (smoked mozzarella)|
|1 large||Courgette; sliced|
|4 tablespoons||Extra virgin olive oil|
|1 large||Red pepper; roasted, skinned,|
|\N \N||; seeded and roughly|
|\N \N||; chopped|
|4 tablespoons||Vintage balsamic vinegar|
|1 small||Clov garlic; chopped|
|1 \N||Beef tomato; blanched, skinned,|
|\N \N||; seeded and chopped|
|\N \N||Salt and pepper|
|8 larges||Basil leaves; deep fried until|
|\N \N||; crisp|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.