Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Fresh mozzarella curd |
| ½ pounds | Prosciutto De Parma; sliced |
| ⅛ pounds | Sundried tomatoes; julienne |
| ⅛ pounds | Fresh basil; julienne |
| 6 \N | Garlic cloves; finely chopped |
| 1 \N | Head Romaine lettuce; cleaned and |
| \N \N | ; quartered |
| 1 teaspoon | Cracked pepper |
| ¼ cup | Extra virgin olive oil |
| 1 teaspoon | Lemon juice |
| ¼ \N | Head radicchio; chiffonade |
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.