Mozzarella In Carrozza Mediterraneo
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
61
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Pan fry in oil until golden brown on both sides
2
Combine basil, olive oil, salt, and pepper in a food processor and process until smooth
3
Bring 5 quarts of water to a simmer and remove from heat
4
In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands)
5
Season the curd with kosher salt
6
Carefully pour the hot water over the curd
7
Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball
8
Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan
9
Evenly stretch the mozzarella on the sheet pan to cover the entire surface
10
Spread a thin layer of the basil puree on the mozzarella
11
Place a thin layer of the prosciutto di Parma over the basil puree
12
Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel
13
Wrap the entire log of mozzarella in plastic wrap and place into refrigerator
14
Allow to rest for 8 to 24 hours
15
Slice the mozzarella log into 1-inch pieces
16
Dredge in flour, then in egg wash and then lightly coat with bread crumbs
17
Reserve in refrigerator until time to pan fry