Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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.