Prosciutto Stuffed With Fresh Mozzarella And TomatoesFrom jjals 7 years ago
- 3 tablespoons pine nuts shopping list
- fine sea salt shopping list
- 1 3/4 pounds tomatoes shopping list
- 1/2 cup Taggiasca olives, or other mild, fruity olives, shopping list
- pitted and roughly chopped shopping list
- 12 ounces fresh mozzarella cheese shopping list
- 2 tablespoons extra-virgin olive oil plus more for drizzling shopping list
- 1 1/2 tablespoons thinly sliced fresh basil leaves Freshly ground black pepper shopping list
- 8 slices prosciutto, about 11 inches long shopping list
- 4 long fresh chives or scallion greens shopping list
- 8 green-leaf bib lettuce leaves shopping list
- SPECIAL EQUIPMENT: a fine-mesh sieve; 4 (6-ounce) ramekins shopping list
How to make it
- In a small skillet, toast pine nuts over very low heat, occasionally shaking pan back and forth, until nuts are lightly browned and fra¬grant, about 10 minutes. Remove from heat.
- Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and roughly chop.
- Set a fine-mesh sieve over a large glass measure or container, then transfer tomato to sieve and let drain until liquid from tomatoes is separated from pulp, 3 to 5 hours, depending on juiciness of toma¬toes. ( can be done in the morning ) Discard Juices or save for another use.
- Set aside 1 tablespoon pine nuts and 1 tablespoon chopped olives for garnish. Tear cheese into small pieces; put pieces into a bowl. Add tomato pulp, remaining pine nuts, remaining olives, oil, basil and generous pinch pepper. Stir to combine.
- Center 1 slice prosciutto overl ramekin; press prosciutto into edges of ramekin. Center a second slice over the first to make a cross; press second slice into edges of ramekin. Spoon a quarter of the cheese mixture into prepared ramekin, then pull up ends of prosciutto to cre¬ate a sack. Gently tie together sack with 1 chive. Repeat with remain¬ing prosciutto, cheese mixture and chives to make 4 pouches.
- Divide lettuce among 4 serving plates; drizzle with oil and season with pepper. Gently remove fagottini from ramekins and transfer onto the lettuce, garnish with reserved pine nuts and olives.
The Cookjjals Lake Havasu City, AZ
The Rating3 people
This sounds really great John.
Pammapcenter in minneapolis loved it
Benissimo Giovanni! Cinque! Cinque!
My Italian is a little rusty so hope I did not say anything bad.victoriaregina in USA loved it
Oh so elegant John. I am picturing this in my head and tasting it in my thoughts. Wonderful post and 5+5 forks!
Valerievalinkenmore in Malott loved it