Yield: 1 Servings
|1 pounds||Mozzarella cheese curds|
|1 bunch||Spinach leaves, coarsely chopped, no|
|¼ pounds||Shiitake mushrooms, stems removed, coars|
|1 \N||Clove garlic, chopped|
|2 \N||Tomatos, optional - chopped|
|\N \N||Coarse salt|
|\N \N||Ice water|
PREPARATION: Crumble curds into a bowl. Sprinkle with salt. Pour water at 170 degrees to cover. Stir until cheese comes together in a ball. (May do in two batches) Pat cheese into a rectangle on a piece of saran wrap. Place filling along long edge, covering about half the rectangle. Roll like a jelly roll. Wrap tightly with saran wrap and place in ice water to cover.
When firm, refrigerate until ready to serve. Slice into ½ inch slices and serve on a bed of greens or on croutons.
Filling: Saute garlic and mushrooms until soft. Ad dry spinach. Cook until spinach is wilted and liquid has evaporated (or drain if there is a lot).
Salt and peeper to taste. Cool before using.
Posted to MC-Recipe Digest V1 #293 Date: Mon, 11 Nov 1996 08:54:38 +0100 From: Mary Ellen <ldyspark@...>