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Ingredients
- 2 lb Fresh mozzarella curd
- 1/2 lb Prosciutto De Parma, sliced
- 1/8 lb Sundried tomatoes, julienne
- 1/8 lb Fresh basil, julienne
- 6 x Garlic cloves, finely minced
- 1 head Romaine lettuce, cleaned and quartered
- 1 tsp Cracked pepper
- 1/4 c. Extra virgin extra virgin olive oil
- 1 tsp Lemon juice
- 1/4 head radicchio, chiffonade
Directions
- Place mozzarella curd in warm water and break apart. Knead curd till it becomes one ball. Flatten ball on nonporous surface into a 1/4 inch thick square sheet. Place sliced prosciutto on the mozzarella proportionately. Sprinkle sundried tomatoes, garlic and basil. Roll the layers together by gradually expanding concentric circles like a jelly roll. Wrap in plastic and chill till hard. Slice in 1/2 inch thick slices. Place artistically around a 1/4 head of romaine lettuce and sprinkle with pepper, extra virgin olive oil, lemon juice and radicchio.
- Makes 8 1/4 lb. portions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 120g | |
| Calories 517 | |
| Calories from Fat 481 | 93% |
| Total Fat 54.4g | 68% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 223mg | 6% |
| Total Carbs 8.21g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.48g | 0% |
| Protein 2.48g | 4% |
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