Mozzarella fresco with grilled white peaches (serves 10).
For the mozzarella: 2 pounds 14 ounces mozzarella curd, cut into 1-lnch cubes 2 quarts plus 1/2 cup water 2 ounces salt For onchovy vinoigrefte: 1/2 cup plus 1 tablespoon red wine vinegar 3/4 ounce roasted garlic puree 3/4 ounce Dijon mustard 2 salted anchovy fillets, rinsed, patted dry 1 tablespoon colatura di alici di cetora' 1 teaspoon salt 2 1/4 cups extra virgin olive oil For the peaches: 5 white peaches, peeled, pitted, quartered Salt and extra virgin olive oil to taste To serve: 80 dandelion leaves For the garnish: Calabrian chili powder Extra virgin olive oil Salt and freshly ground black pepper *Anchovy syrup, available from amazon.com
For the mozzarella: Place curd in large bowl and cover with hot tap water Let sit for 10 minutes. In pot, bring water to boil with salt. Drain half the water from bowl of curd and add half of boiling water. Break curd down with hands by squeezing and pulling. Form into long rope Add more boiling water as needed lo keep curd manageable. Once curd is smooth and has no lumps, pinch off pieces and shape with thumb and forefinger into three-inch-diameter balls. Cool remaining salted water and add mozzarella balls. Set aside in refrigerator.
For the anchovy vinaigrette: In blender, puree all ingredients except oil. While blender is running, slowly drizzle in oil until emulsified. Reserve.
For the peaches: Prepare hot grill. Season peaches with salt and oil. Grill until marked and tender. Let cool to room temperature.
To serve: Toss dandelion leaves with vinaigrette. Plate as shown. Garnish with chili powder, oil and salt and pepper.
Tocai-Pinot Grigio-Souvignon "Terre Alte" Friuli-Venezio Giulia Stelvin Closur Livio Felluga Brazzano di Cormons, Italy 2008
|Printer friendly Cite/link Email Feedback|
|Date:||Sep 22, 2011|
|Previous Article:||The Craftsmen of Lincoln.|
|Next Article:||Grilled cuttlefish with peaches, tomatoes and arugula (Serves 2).|