Recipe - Homemade Mozzarella Roulade

2 pound Fresh mozzarella curd
One half pound Prosciutto De Parma; cut or sliced up
1/8 pound Sundried tomatoes; julienne
1/8 pound Fresh basil; julienne
6 Garlic cloves; finely
chopped
1 Head Romaine lettuce;
cleaned and
; quartered
1 teaspoon Cracked pepper
One fourth cup Extra virgin olive oil
1 teaspoon Lemon juice
One fourth Head radicchio; chiffonade

Place mozzarella curd in hot water and break apart. Knead curd until it
becomes one ball. Flatten ball on nonporous surface into a One fourth inch thick
square sheet. Place cut or sliced up prosciutto on the mozzarella evenly. Sprinkle
sundried tomatoes, garlic and basil. Roll the layers together by gradually
expanding concentric circles like a jelly roll. Wrap in plastic and
refrigerate until firm. Slice in One half inch thick slices. Place artistically
around a One fourth head of romaine lettuce and sprinkle with pepper, olive oil,
lemon juice and radicchio.

Makes 8 One fourth pound portions.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.