Mozzarella Roulade
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Place curd in a mixing bowl
2
Pour boiling water over the curd, just covering it
3
With heat proof rubber gloves, kneed the curd together until one smooth mass is formed
4
Remove from the water and place in a mixing bowl
5
Add the herbs and pepper and kneed together
6
Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick
7
Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto
8
Tightly roll the mozzarella and cut off the ends
9
Wrap tightly in plastic wrap and refrigerate for two hours
10
Remove roulade from refrigerator, unwrap and slice to desired thickness
11
Place mesclun mix in center of a rather large plate
12
Slice red and golden tomato
13
Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato
14
Lightly drizzle vinaigrette on top and serve