TAKE A BITE OUT OF THIS!
House Made “Smoked” Mozzarella and Prosciutto Roulade w/ Tear Drop Tomatoes, Basil Pesto and Aged Balsamic Drizzle
ROULADE INGREDIENTS: 1 pound fresh cheese curd 2 tablespoons kosher salt 1 gallon hot water (165 degrees) 6 ounces fresh sliced prosciutto 1 pint teardrop tomatoes (yellow and red) 4 cups baby arugula Extra virgin olive oil Salt and pepper to taste 1 bottle Modena aged balsamic vinegar (preferably 15 to 20 year)
BASIL PESTO INGREDIENTS:
2 cups fresh basil leaves, packed (blanched, shocked, squeeze out any additional water)
1/2 cup freshly grated Parmesan cheese (about 2 ounces) 1/2 cup extra virgin olive oil 1/3 cup pine nuts (toasted) 3 cloves of garlic, minced (about 1 tablespoon) 1/4 teaspoon kosher salt, or more to taste 1/8 teaspoon freshly ground black pepper
Instructions for Roulade:
1. Dice cheese curd and using a stainless-steel bowl, ladle hot salted water over the curd.
2. Allow to let the curds sit for about 2 minutes until they begin to soften and melt. Use a wooden spoon to gently fold the curds over each other in the bowl. When you get one smooth, homogeneous mass.
3. Remove curd mass and gently fold under itself until a smooth ball is presented.
4. Flatten curd out into a thin rectangular shape. Add thin slices of prosciutto and roll evenly to form roulade.
5. Slice in 1-inch pieces and set aside.
Instructions for Basil Pesto: 1. Combine all ingredients in blender. Blend until smooth.
To assemble:
1. Toss baby arugula with a drizzle of olive oil, add salt and pepper to taste.
2. Slice teardrop tomatoes in half lengthwise.
3. On a plate, put down baby arugula, roulade and tomatoes. Drizzle with pesto and aged balsamic.
4. Using a cloche and a smoking gun, lightly smoke salad under the cloche and serve.
Courtesy of Unidine
About the Chef: An industry professional with over 25 years of experience in hotel, resort fine dining, healthcare, and senior living culinary excellence, Executive Chef Timothy Reardon has spent the past several years in senior living with Unidine and finds purpose in sharing in resident’s life stories while ensuring they are dining with dignity.
32 SENIOR LIVING EXECUTIVE SEPTEMBER/OCTOBER 2022
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