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@...>