| Kate B |
"yAro" <ptica27@poczta.onet.pl> wrote in message
news:dacdci$74p$1@news.onet.pl...
> Any nice recipes for a starter with mozzarella?
> I know some classics but I'd love to try something
> unusual maybe oriental.
> yAro
>
>
I can't quite get my mind to come up with an Asian mozzarella dish but I
came up with the following yummy Italian appetizer over the Fourth of July
weekend. This is a variation on a recipe in Patricia Well's Trattoria
cookbook called Individual Eggplant Parmesan. I devised this to use up
some of my slow cooked tomatoes. These are fresh tomatoes, peeled,
seeded and quartered, drizzled with olive oil, fresh thyme leaves, salt &
pepper and a slice of fresh garlic baked in a low (about 225F) oven for 3 or
so hours. I turn them once during the backing process. They still have
some moisture but are fairly wrinkled. Once cooled I coursley chop them and
store in EV olive oil and keep in the fridge tightly covered. They make a
great addition to anything calling for fresh tomatoes except they are more
intensely tomatoey and flavored by the herb and garlic. They are great on
pizza and make tomato tarts that don't get soggy as quickly.
I large, firm, unpeeled egg plant sliced 1/2 inch thick
EV olive oil , to taste (about three tbl.)
chopped fresh herbs of your choosing (basil, thyme, Italian parsly etc.)
1/2 cup chopped slow oven cooked tomatoes (drained of oil)
4 oz fresh bufalo mozzarella, thinly sliced
1/4 cup freshly grated reggiano parmesan cheese
Preheat the broiler. Position oven rack about 5 inches from the heat
element. Cover a broiler pan with foil (eases cleanup). Place eggplant
slices on pan, brush with olive oil and season with sea salt to taste.
Broil until evenly browned, about 5 minutes. Remove from the oven and turn.
Brush the side now facing up with olive oil and sprinkle with chopped fresh
herbs and sea salt.. Broil this side for about three minutes or until
evenly browned. Remove pan from the oven and top each eggplant round with
tomato, a thin slice of mozzarella and a sprinkling of parmesan and a bit of
dried oregano (optional). Return to oven and broil until the cheese is
bubbly. Serve immediately.
These were very tastey!
Kate
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