How to Make: Grilled Buffalo Mozzarella by Chef Luca скачать в хорошем качестве

How to Make: Grilled Buffalo Mozzarella by Chef Luca

Step-by-step instructions on how to make delicious homemade Grilled Buffalo Mozzarella Wrapped Prosciutto garnished with beefsteak tomatoes, aged balsamic, and basil pesto by top Chicago chef, Luca Corazzina, Executive Chef of 312 Chicago restaurant. Grilled Buffalo Mozzarella Wrapped Prosciutto (serving size: two people) Ingredients: ■ 4 Slices Beefsteak Tomatoes (1/2 inch thick) ■ 1 Buffalo Mozzarella (250 Grams Ball cut in 4 slices) ■ 4 Thin Slices Prosciutto di Parma ■ ¼ pound Fresh Basil ■ 1 oz Toasted Pine Nuts ■ 2 tablespoons Grated Parmesan ■ 1 tablespoon Grated Pecorino Romano ■ 2 Garlic Gloves ■ 1 teaspoon Salt ■ 1 teaspoon Black Pepper ■ ½ cup Olive Oil Start by making the basil pesto. In a blender, combine the basil, parmesan, pecorino, garlic, pine nuts, salt, pepper and olive oil. Turn the blender on at high speed for a minute until it is smooth. Lay out the prosciutto slices and put a piece of mozzarella on top of each slice. Wrap the prosciutto around the mozzarella. Take the slices of tomatoes and lay them on a plate. Drizzle a touch of olive oil and sprinkle a pinch of salt and pepper. Put the tomatoes and mozzarella wrapped with prosciutto on a hot grill and lightly sears them on both sides. Spread some of the pesto on a plate; add the sliced tomato and finally the wrapped mozzarella on top. Drizzle a touch of aged balsamic vinegar and start eating. Buon Appetito! Website: http://www.312chicago.com/ Facebook:   / 312chicagorestaurant   YouTube Channel: http://www.youtube.com/user/312Chicag... Twitter:   / kimptonchi