Prosciutto Stuffed With Fresh Mozzarella And Tomatoes
From jjals 14 years ago
- 10 minutes to make
- Serves 4
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
Ingredients
- 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.
People Who Like This Dish 7
- mapcenter Minneapolis
- sweetwords Raleigh, MS
- crazeecndn Edmonton, CA
- lnbee Oak Park, IL
- victoriaregina USA, VA
- flavors Algonquin, IL
- valinkenmore Malott, WA
- jjals Lake Havasu City, AZ
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The Rating
Reviewed by 3 people-
Oh so elegant John. I am picturing this in my head and tasting it in my thoughts. Wonderful post and 5+5 forks!
Valerie
valinkenmore
in Malott loved it
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Benissimo Giovanni! Cinque! Cinque!
My Italian is a little rusty so hope I did not say anything bad.
victoriaregina
in USA loved it
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This sounds really great John.
Pam
mapcenter
in minneapolis loved it
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