Ingredients
3 pounds Mozzarella curd
1/4-cup fresh basil chopped medium fine
1/4-cup fresh parsley chopped medium fine
Large sauce pot of boiling salted water
Ice bath
2 cups sun dried tomato pesto
1/4 pound Proscuitto di Parma, juilenne
Fresh milled black pepper to taste
Mesclun mix as needed
Vine ripened red tomato
Golden tomato
Balsamic Vinaigrette dressing
Directions
- Place curd in a mixing bowl. Pour boiling water over the curd, just covering it. With heat proof rubber gloves, kneed the curd together until one smooth mass is formed. Remove from the water and place in a mixing bowl. Add the herbs and pepper and kneed together. Lay the mozzarella mix on a bench and roll out with rolling pin until it is about 1/4-inch thick. Spread a thin layer of pesto over all of the mozzarella and arrange the proscuitto evenly on top of the pesto. Tightly roll the mozzarella and cut off the ends. Wrap tightly in plastic wrap and refrigerate for two hours. Remove roulade from refrigerator, unwrap and slice to desired thickness. Place mesclun mix in center of a rather large plate. Slice red and golden tomato. Arrange mozzarella slices with tomatoes alternating mozzarella with different color tomato. Lightly drizzle vinaigrette on top and serve.