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:
- 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.
- For the tomato brûlée, peel a tomato and cut it in half, dust the top with sugar and caramelize with a blow torch.
- 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
