Recipe

Prosciutto Stuffed With Fresh Mozzarella And Tomatoes Recipe

	Jjals / All my dishes 3 months, 3 weeks ago This is a unique combination of meat -cheese, tomatoes, olives and nuts A great tasting presentation to serve before the main coarse. It delights my guest evry time I serve it Prep:10m Cook:10m Servings:4	Jjals
	prosciutto

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victoriare

valinkenmo

mapcenter

Ingredients

3 tablespoons pine nuts

Fine sea salt

1 3/4 pounds tomatoes

1/2 cup Taggiasca olives, or other mild, fruity olives,

pitted and roughly chopped

12 ounces fresh mozzarella cheese

2 tablespoons extra-virgin olive oil plus more for drizzling

1 1/2 tablespoons thinly sliced fresh basil leaves Freshly ground black pepper

8 slices prosciutto, about 11 inches long

4 long fresh chives or scallion greens

8 green-leaf bib lettuce leaves

SPECIAL EQUIPMENT: a fine-mesh sieve; 4 (6-ounce) ramekins

Directions

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.

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Comments

valinkenmore 3 months, 3 weeks ago said:
Oh so elegant John. I am picturing this in my head and tasting it in my thoughts. Wonderful post and 5+5 forks!
Valerie

jjals 3 months, 3 weeks ago said:
Thanks valerie -you are so sweet-enjoy

justjakesmom 3 months, 3 weeks ago said:
Very fancy! Good one, John.

victoriaregina 3 months, 3 weeks ago said:
Benissimo Giovanni! Cinque! Cinque!

My Italian is a little rusty so hope I did not say anything bad.

mapcenter 3 months, 3 weeks ago said:
This sounds really great John.

Pam

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