Homemade mozzarella roulade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh mozzarella curd |
| ½ | pounds | Prosciutto De Parma; sliced |
| ⅛ | pounds | Sundried tomatoes; julienne |
| ⅛ | pounds | Fresh basil; julienne |
| 6 | Garlic cloves; finely chopped | |
| 1 | Head Romaine lettuce; cleaned and | |
| ; quartered | ||
| 1 | teaspoon | Cracked pepper |
| ¼ | cup | Extra virgin olive oil |
| 1 | teaspoon | Lemon juice |
| ¼ | Head radicchio; chiffonade | |
Directions
Place mozzarella curd in hot water and break apart. Knead curd until it becomes one ball. Flatten ball on nonporous surface into a ¼ inch thick square sheet. Place sliced prosciutto on the mozzarella evenly. Sprinkle sundried tomatoes, garlic and basil. Roll the layers together by gradually expanding concentric circles like a jelly roll. Wrap in plastic and refrigerate until firm. Slice in ½ inch thick slices. Place artistically around a ¼ head of romaine lettuce and sprinkle with pepper, olive oil, lemon juice and radicchio.
Makes 8¼ pound portions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.