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Torre de Vegetali c MozzarellaAffumicata




Source of Recipe


Chef's Kitchen


Recipe Introduction


Max-Philippe Knoepfel, CEC
Ristorante Caracalla, Washington, DC

Broiled Vegetables with Smoked Fresh Mozzarella,
Sun Dried Tomatoes and Pesto Sauce


List of Ingredients




1) 3 pieces of zucchini
2) 3 pieces of yellow squash
3) 2 pieces of eggplant
4) 1 piece of a vidalia onion
5) 1 large piece of a vine ripe tomato
6) 4 pieces of portobello mushrooms
7) 8 oz. smoked mozzarella cheese
8) 1/2 cup pesto sauce
9) 6 oz. sun dried tomatoes
10) 1 cup extra virgin olive oil
11) 2 tbs. balsamic vinegar
12) 1 sprig oregano
13) 1 sprig thyme

Recipe



1) Take all the vegetables and wash thoroughly,
and clean them, remove ends.
2) Slice the zucchini, yellow squash and eggplant
on the bias at 1/4 inch cuts.
3) Slice the tomato in rounds and peel and slice
the vidalia onion in 8 large rounds.
4) Clean the portobello mushroom with a towel.