Monday, October 17, 2011

RECIPE - Grilled Zucchini Rolls with Buffalo Mozzarella (Rolinho de Abobrinha com mussarela de búfala)

These delicious rolls made from strips of grilled zucchini stuffed with fresh buffalo mozzarella and tomatoes can be served as canapes, as a salad or as an elegant first course. The recipe calls of mozzarella made from the buffalo milk, and in Brazil, this recipe is often made with cheese that comes from the island of Marajó, at the mouth of the Amazon. (Click here to read more about Marajó.) It can be made quite succesfully with any sort of fresh mozzarella (the kind sold floating in whey - often called bocconcini). Do not use aged mozzarella - the stuff you put on pizza. It's something entirely different and will not suit this recipe.
RECIPE - Grilled Zucchini Rolls with Buffalo Mozzarella (Rolinho de Abobrinha com mussarela de búfala)
Makes 12 rolls

3 medium zucchinis
1/4 cup extra-virgin olive oil
3 medium tomatoes, quartered and seeded
6 oz (200 gr) fresh buffalo mozzarella, cut into twelve equal-sized pieces
2 tsp fresh oregano leaves, finely minced
salt and pepper to taste
Preheat the oven to 350F (180C). Cut each zucchini lengthwise into six long strips - discard the two outside strips and reserve the four middle strips of each zucchini.

Heat a propane or charcoal grill to medium. Brush the zucchini strips with olive oil, then grill them for about 3 minutes on each side. Remove from the grill and reserve for 5 minutes to cool slightly.

Place each zucchini strip on a plate and put one tomato quarter and one mozzarella piece on top near one end. Season with salt and pepper, sprinkle a bit of oregano on top and drizzle with a bit of olive oil. Beginning at the end with the stuffing, roll up the zucchini strip and secure with a toothpick.

Put the zucchini rolls in a casserole or other baking dish lightly greased with olive oil. Bake for about 8 minutes until nice and hot. Serve immediately.

1 comment:

  1. I would bet that they'd be delicious! Or even mix'n'match - fresh tomatoes and ricotta and sun-dried with buffalo mozzarella.