Cool things to put in a mozza-roll?
- linguafood Oct 26, 2009 02:52 PM
Hey. Not sure if you're familiar with the Belgioioso (sp.?) fresh mozzarella 'sheet' that you can roll up with all kinds of stuff -- the ones I am familiar with are parm, arugula, and a drizzle of olive oil, or chopeed roasted tomatoes and basil... the latter one being fairly obvious.
I was wondering if anyone had experimented with more interesting combos. I've thought of nuts, or something crunchy -- or just to have some great contrasting/complementing flavors...
What say you, fellow 'hounds?
brush it with stone ground mustard, crumbled cooked bacon or a nice, thinly-sliced salty ham, fresh chopped parsley, and roll around a fat spear of steamed asparagus.
I just saw an advertisement for this in La Cucina Italiana Magazine. I think it's a great concept. I hope I can find it in Stop and Shop or Fairway this weekend. I would use any type of Italian pork product like prosciutto, pancetta, salami (thinly sliced) any kind of green you like, basil, arugula, etc, maybe some roasted peppers. Or how about pesto and prosciutto. Olive tapenade?
I haven't looked in my local supermarkets, but I've seen the BelGioso cheese sheets at Restaurant Depot, for commercial use. What a great, creative, attractive idea!
I use lots of prosciutto. I'd make a 1/8" dice of the prosciutto, and saute in a little olive oil with basil, marjoram, a smidge of garlic and black pepper. When it's cooled to room temp, I'd add a dice of peeled, seeded tomato to make a "relish" with the cooked proscutto. Spread on the cheese and roll.