Fresh Mozzarella Rollatini

Nov 13, 2013

Recipe from Chef Michael – The Mid Ocean Club

Fresh mozzarella cheese rolled around prosciutto, arugula and sun-dried tomatoes. Served with tomato brûlée.

Ingredients:

• 1500 grams of mozzarella curd
• 7 litres of water
• 50 grams salt
• 1 sachet of basil
• 1 tomato
• arugula
• sugar
• Guanciale or prosciutto
• sun dried tomatoes

Directions:

1. Add salt and basil to the water and bring up to 160°F.  Add the mozzarella curd and stretch the curd until there are no lumps and it is pliable. Place the curd on a cutting board and layer the Guanciale or prosciutto, arugula, sun dried tomatoes and roll into a log. Wrap a cheesecloth around it and let it rest.
2. For the tomato brûlée, peel a tomato and cut it in half, dust the top with sugar and caramelize with a blow torch.
3. Garnish with aged balsamic, sea salt, olive oil and arugula.

Gosling’s Wine of the Week

LUNETTA PROSECCO  N/V
Lunetta Prosecco N/V is the wine Gosling’s have chosen this week to accompany Chef Michael’s  recipe.

This  Italian wine is a deliciously light and fruity  Prosecco with hints of apple and peach on the nose. It has a fresh, softly sparkling palate with characters of soft ripe stone fruits. The wine is best served chilled.

The retail price is $17.25 and is available at Lindo’s and Gosling’s stores

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 12th, 2013