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Prosciutto Wrapped Mozzarella

and

Spicy Roasted Red Pepper Sauce

1/4 cup Diced Pancetta*

1 Red Pepper (1/2 lb) Roasted **

1 Tsp Cayenne Pepper

4 Cloves of Garlic smashed

6 thin slices of Prosciutto de Parma*

2 cups (before cooking) fresh Spinach

2 Tbs Olive Oil

2 Tbs Olive Oil

2 Tbs Heavy Cream

1/2 Tsp Onion Powder

1/2 lb Whole Milk Mozzarella Cheese divided into 2 oz pieces

3 Tbs chopped Garlic

 

Preparation

Start by roasting the red pepper (instructions follow). Sweat spinach in 2 Tbs olive oil and chopped garlic, keep warm. Heat olive oil in a heavy skillet (preferably cast iron). Add smashed garlic gloves cayenne, pancetta and onion powder. allow to simmer for 10 minutes or until pancetta is cooked. Cut roasted pepper into slivers and place in to food proscessor. On high speed macerate peppers and add garlic, oil, pancetta and spice mixture. Slowly add the cream until it is all incorporated. Turn the mixture into a small saucepan and leave on warm heat until the next step is complete. (note: stir the sauce periodically. Check consistency - if it seems too thick add a little water.) Wrap the mozzarella in prosciutto slices to cover all exposed cheese. Place a drizzle of olive oil in the bottom of a heavy baking dish and place the wrapped mozzarella inside. Bake at 500 degrees on the bottom shelf until the top of the prosciutto starts to look dry. (about 10 minutes). Turn over and bake again until the cheese starts to melt. (you will see it ooze out of the wrapper). Place a small amount of the sauce in the bottom of a 4 small plates and place the wrapped cheese in the center of each. Divide the remaining sauce among the four plates and top with sweated spinach and garlic. Enjoy.

Makes four servings.

 

Roasted Red Peppers

  

Stove top or gas grill - Place burner on low heat and put peppers right on the burner or rack for grill. Turn frequently and cook untill the skin starts to turn black. Continue to cook until all the skin is starting to peel off pepper. Place in a brown paper bag for 10 minutes or longer - remove from bag and peel skin away you may run the pepper under cold water to help you remove the skins. Cut off the top and remove the insides continue as above.