Baked Mozzarella in Prosciutto
Source of Recipe
Chef Terry Mitchell
List of Ingredients
Tomato Sauce:
4 tbsp extra virgin olive oil
1 shallot, finely chopped
1 garlic clove, chopped
1 tbsp Champagne vinegar
125 ml (4 fl oz) passata (a high quality puree of cooked tomatoes)
6 plum tomatoes, peeled and de-seeded
5 basil leaves
5 tarragon leaves
4 x 125 gm (4 oz) balls buffalo mozzarella
8 thin slices prosciutto
1 tbsp vegtable oil
sea salt
freshly ground black pepper
a little chopped basil and tarragon
olive oil to drizzle
Recipe
Heat one tablespoon of the olive oil in a pan, and sweat the shallots and garlic over a low heat until soft. Add the vinegar and cook for a further 3 to 4 minutes until reduced, then add the passata and tomatoes, and simmer for 3 minutes. Add the herbs and the remaining olive oil, and cook over a very low heat for 10 to 15 minutes, stirring occasionally, until thick and a deep red colour. Season to taste. Remove from the heat and allow to cool, then push the sauce through a coarse sieve and set aside.
Preheat the oven to 150 degrees Celsius/300 degrees Fahrenheit/Gas 2. Season the mozzarella with black pepper and roll up in the prosciutto using 2 slices per ball of cheese. Heat the oil in a large frying pan over a high heat until just smoking. Place the parcels in the pan and sear, turning constantly, until the outsides are well coloured, approximately one minute. Transfer the parcels to a baking dish and cook in the oven for about 5 minutes. Spoon the tomato sauce in the center of individual plates and sprinkle with the chopped basil and tarragon. Set a mozzarella parcel on top, drizzle with olive oil and serve. Happy cooking!
YIELD: 4 Servings
Per Serving: 364 Calories, 12.6 g protein, 13.2 g carbohydrate, 30 g fat, 72.3% calories from fat
|
|
member logon
