Side Pannel
Smoked Mozzarella with Parma Ham
Smoked Mozzarella with Parma Ham
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 3 oz Smoked mozzarella per
- -serving; up to 4
- 2 sl Parma ham per serving; up to
- -3
- 1 oz Grated parmesan per serving;
- -up to 2
- Red or yellow peppers
- Olive oil
Directions
Brush the peppers with olive oil and place under the grill. Allow the skin
to blacken on each side before turning. This makes removing the skin easy
and gives the grilled peppers their distinctive flavour.
Once they are cooked all over, allow to cool a little before removing the
skins, stalk and seeds. Cut the peppers into strips and drizzle over enough
olive oil to cover them in a shallow dish.
Cut the smoked mozzarella into fairly large pieces. Sprinkle a handful of
parmesan on to a board and lay the strips of Parma ham on top. Roll up the
mozzarella in the strips of ham, applying enough pressure to pick up the
grated parmesan, and ensuring that the ham sticks to the mozzarella.
Sprinkle some of the remaining parmesan on to the finished parcels. Grill,
turning every couple of minutes, until browned all over.
Serve the parcels topped with a few strips of grilled pepper and a sprinkle
of parmesan.
to blacken on each side before turning. This makes removing the skin easy
and gives the grilled peppers their distinctive flavour.
Once they are cooked all over, allow to cool a little before removing the
skins, stalk and seeds. Cut the peppers into strips and drizzle over enough
olive oil to cover them in a shallow dish.
Cut the smoked mozzarella into fairly large pieces. Sprinkle a handful of
parmesan on to a board and lay the strips of Parma ham on top. Roll up the
mozzarella in the strips of ham, applying enough pressure to pick up the
grated parmesan, and ensuring that the ham sticks to the mozzarella.
Sprinkle some of the remaining parmesan on to the finished parcels. Grill,
turning every couple of minutes, until browned all over.
Serve the parcels topped with a few strips of grilled pepper and a sprinkle
of parmesan.
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