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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

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Publication:Art Culinaire
Article Type:Recipe
Date:Sep 22, 2011
Words:289
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