Mozzarella roulade

Yield: 1 Servings

Measure Ingredient
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@...>

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