Filled Mozzarella with Pepperoni Vinaigrette
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 stalk / s basil
- 2 tomato (s), dried
- 1 tablespoon olive oil
- salt
- 8 slices ham, dried (Parma, Black Forest, Tyrolean, 230;)
- 1 scoop mozzarella
- 1 red pepper
- 1 bunch parsley
- 1 spring onion (s)
- 2 tablespoon balsamic vinegar
- 2 tablespoon vinegar, (white wine vinegar)
- 1 teaspoon mustard, (Dijon)
- 8 tablespoon olive oil
- Black pepper
- salt
Print Recipe
Pin Recipe Instructions
- Finely chop (or puree) the basil and tomatoes and mix with the olive oil and salt.
- Cut the mozzarella horizontally twice, distribute the basil / tomato mixture between the slices, put the cheese back together and wrap the ham slices tightly around it.
- Wrap the parcel in cling film and put it in the refrigerator for about 3 hours.
- Cut the peppers into small cubes, chop the parsley and spring onions (with a nice green color).
- In a bowl with a whisk, stir both vinegar, mustard, olive oil, pepper and salt to a creamy sauce; Mix in the diced pepperoni, parsley and spring onions.
- Carefully cut the mozzarella into 4 (or more) slices, arrange and spread the vinaigrette all around.
- Change the basil / tomato ratio as you like; the paste should not be too thin (liquid)
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