Homemade mozzarella roulade

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.

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