Fresh Mozzarella Antipasti
- 2 cups white wine
- 2 carrots
- 2 celery stalks
- 1 head garlic, cut in half lengthwise
- 1 onion, peeled and quartered
- 1 bay leaf
- 1 bouquet garni
- 2 artichokes
- 2 to 3 lemons, juiced
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 tablespoon chopped fresh parsley
- Pinch crushed red pepper flakes
- Red wine vinegar
- 5 cherry or grape tomatoes
- 1/2 cup balsamic vinegar
- 10 small basil leaves
- 10 fresh mozzarella bocconcini
- Special equipment: 6-inch wooden skewers
For the stock: Combine 6 cups water, the wine, carrots, celery, garlic, onion, bay leaf and bouquet garni in a large pot and bring to boil. Then reduce to a simmer and cook for 30 minutes. Strain and set aside.
For the vegetables: Trim and peel the artichokes to the heart and remove the choke. Drop the artichoke hearts in a bowl of water with a squeeze of fresh lemon juice to prevent oxidation.
Cook the artichoke hearts in the vegetable stock until tender, 6 to 8 minutes. Chill in the refrigerator until ready to serve.
Cut the artichokes into bite-size pieces and toss in a bowl with some salt, pepper, a few drizzles of olive oil, the parsley, red pepper flakes, a little lemon juice, a few pinches sugar and a splash of red wine vinegar.
Heat the balsamic vinegar in a small saucepan and simmer over medium heat until reduced to a syrup. Chill the reduced balsamic vinegar until ready to serve.
Drizzle a little balsamic reduction over each skewer and season with salt and pepper.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Yvan Lemoine
Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar
Recipe courtesy of Bobby Flay