[edit] Ingredients
2 |
pounds Fresh mozzarella curd |
½ |
pound Prosciutto De Parma, sliced |
⅛ |
pound Sundried tomatoes, julienne |
⅛ |
pound Fresh basil, julienne |
6 |
Garlic cloves, finely chopped |
1 |
head Romaine lettuce, cleaned and quartered |
1 |
teaspoon Cracked pepper |
¼ |
|
1 |
teaspoon Lemon juice |
¼ |
head radicchio, chiffonade |
[edit] Preparation
Step 1 |
Place mozzarella curd in hot water and break apart. Knead mozzarella until it becomes one ball. Flatten ball on nonporous surface into a 1/4 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 1/2 inch thick slices. Place artistically around a 1/4 head of romaine lettuce and sprinkle with pepper, olive oil, lemon juice and radicchio. |
Step 2 |
Makes 8 1/4 pound portions. |
