Terrine of Smoked Mozzarella

6 ounces smoked buffalo mozzarella, thinly sliced
6 eggplant slices 1/8-in. thick, peeled and grilled
1 ounce pesto
6 sun-dried tomatoes, blanched
6 oyster mushrooms, tops only
6 shiitake mushrooms, tops only
1/2 cup stock, heated until hot
1/2 ounce dry marsala
1/2 ounce gelatin powder
1/3 ounce shallots, pared, minced
1/8 ounce garlic, pared, minced
1 ounce balsamic vinegar, aged at least ten
3 ounces extra virgin olive oil salt and pepper, to taste
6 belgian endive leaves
6 radiccio leaves
6 arugula leaves
6 baby red oak leaves
6 nasturtium leaves

Line a cassata mold with plastic wrap. Place smoked mozzarella in mold so it covers only the shape of the mold. Alternately layer eggplant, sun-dried tomatoes, mushrooms and remaining smoked mozzarella, brushing each layer with pesto. Combine consommé, wine and gelatin. Spoon into mold to fill gaps. Refrigerate terrine for 4 hours. In bowl combine shallots, garlic, vinegar and oil; season to taste.

TO SERVE Lightly toss field greens with Balsamic dressing; arrange on plates. Unmold terrine. Using electric knife, cut terrine into 1/8-in. thick slices; place on plates with greens.


Where can I purchase a cassata mold?
Anonymous, Location not stated.

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