Prosciutto Stuffed With Fresh Mozzarella And Tomat... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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:
1. 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.
2. Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and roughly chop.
3. 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.
4. 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.
5. 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.
6. 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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