Makes 2 Portions
Extra Virgin Olive Oil- 4oz
Garlic Cloves Whole-3oz
Aged Dark Balsamic-2oz
Sea Salt- 1T, season to Taste
Fresh Ground Black Pepper - 1T, season to Taste
Roma Tomato, Seeded, Diced- 4oz
Basil Fresh Chopped Fine-2T
Water salted- 1qt
Buffalo Mozzarella Curd Fresh, crumbled-12oz
Artesian French Bread, Sliced ¼"
Fennel bulb Fresh, Small Diced- 2oz
Shrimp Peeled and Deveined- 4each
The UT Culinary Program cooks three dishes.
Pan Fry unpeeled garlic cloves in olive oil until golden brown. Reserve to cool. Peel garlic and chop. Save oil to sauté shrimp and Fennel. Mix garlic thru roma tomatoes. Reserve and keep cool. Heat salted water to 160F. Add crumbled Mozzarella curd to water and fold. When cheese congeals and balls together drain in cheese cloth. On plastic wrap sheet press and roll out cheese to a 3" x 5' rectangle. Top w/ tomato basil mixture and "pinwheel style" roll mozzarella. Tie cheese roll and cool for 20 minutes in ice water bath. Slice Cheese roulade and top w/ ¼" slices. Toast Baguette slices in garlic infused olive oil until golden brown Sauté Shrimp and Fennel for 3 minutes on high heat until translucent. Garnish W/ toasted basil sprig.
Presented by: Chef Greg Eisele
Air Date: January 14, 2014