What you need
Cheese
18 ounces Wisconsin smoked mozzarella cheese, cut in 12 equal pieces
6 paper-thin slices of prosciutto
12 large leaves of Swiss chard (blanched)
Freshly ground black pepper
Extra virgin olive oil
Sauce base
1 tablespoon olive oil
2 tablespoons minced shallots
3/4 cup dry white wine
1/4 cup heavy cream
Anchovy butter
1/2 tablespoon thinly sliced shallots
1/2 teaspoon thinly sliced garlic
1/4 cup packed parsley sprigs
3/4 ounce anchovy fillets in oil
1/2 tablespoon lemon juice
1/8 teaspoon ground pepper
1 pinch of cayenne pepper
1/4 cup of butter, room temperature
What you do
Lightly pepper each piece of mozzarella. Wrap each in half a slice of prosciutto and then wrap one leaf of Swiss chard around prosciutto to make a neat package. Place in a container, cover with olive oil and reserve.
For the sauce base, heat olive oil in small saucepan. Add shallots and stir for 20 seconds. Add wine and reduce to a glaze. Add cream and remove from heat. Cover and reserve.
To make the anchovy butter, place garlic and shallots in a strainer. Rinse under hot water. Transfer to mini food processor, add remaining ingredients except butter and blend to a paste. Add butter and blend well.
To finish, drain mozzarella on absorbent paper and grill for about one minute a side until just soft but not melting. Meanwhile, heat cream reduction. Whisk in anchovy butter but do not boil. Spoon a small amount of sauce on a plate around the mozzarella.
Serves 6
Chef Sanford D'Amato, Sanford Restaurant
