Tagliere di antipasti

Type of dish recipe:  Antipasti, primo piatto

Servs: 6 people

Preparation time: 55 mins

Cooking time:

Wait time:

Casa Azzurra Mozzarella di Bufala Campana is a DOP product produced in the Campania region. What makes mozzarella di bufala so special is its thick outer layer and creamy centre. It is eaten at room temperature.

You can replace the ricotta in your involtini with mascarpone or gorgonzola & mascarpone. You can swap your mozzarella di bufala for mozzarella di bufala mini balls and make skewers with cherry tomatoes.

Ingredients:

• 200g Casa Azzurra  Mozzarella di Bufala (1 x 200g ball or 2 x 125g balls)

• 6 slices of Parma ham

• 2 aubergines (eggplants)

• 1 courgette (zucchini)

• 1 red pepper

• 6 artichoke hearts in oil

• 1 teaspoon of fleur de sel

• 3cl extra virgin olive oil

• 6 slices of bresaola

• 100g of Casa Azzurra Ricotta (1 pot)

• ¼ of a bunch of basil

• salt

• pepper

Instructions:

Leave the mozzarella di bufala to stand at room temperature for 1 hour before serving.

To prepare the vegetables:

Slice the courgettes into rounds and the aubergines lengthwise. Peel the pepper and remove the seeds, then cut it into four. Fry the vegetables separately in a hot pan with olive oil. Remove from the heat when they have caramelised and browned. Sprinkle the vegetables with a pinch of fleur de sel and leave to cool.

To prepare the involtini:

Remove the basil leaves from the stalk then finely chop them. Mix the ricotta and basil, then season. Place a tablespoon of cooked ricotta on the bresaola slices, then roll them up.

Presentation:

1. Present the vegetables, the mozzarella di bufala, the thinly-sliced Parma ham and the bresaola and ricotta involtini on a platter.

2. When you are ready to serve, slice the mozzarella di bufala and drizzle on some olive oil and a sprinkling of ground pepper.

Add the Parmigiano Reggiano thins:

Place a fine layer of grated Parmigiano Reggiano on a baking tray and bake at 200°C (390°F) for 10 mins to make crispy Parmigiano Reggiano thins to serve with your platter.

Notes:

Cheese used:
Casa Azzurra Ricotta
Casa Azzurra  Mozzarella di Bufala