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NAPOLEON OF WHITE PEACH AND MOZZARELLA DI BUFALA WITH SABATINO TARTUFI TRUFFLE ZEST® FRICO

INGREDIENTS

SERVES: 4

4 small (almost ripe) white donut peaches

2 (3 1/2-inch) balls Mozzarella di Bufala (or fresh mozzarella)

Extra-virgin olive oil

1 oz Parmigiano Reggiano ( or parmesan), grated

Sabatino Tartufi Truffle Zest® seasoning

Freshly-ground black pepperSea salt

2 tablespoons honey (Sabatino Tartufi Truffle Honey, Italian chestnut honey, or local honey mixed with 1/4 teaspoon Truffle Zest)

1/2 teaspoon champagne vinegar

1/4 cup shelled, salted, pistachios, chopped

Baby red lettuce

DIRECTIONS

1. Heat oven to 375 F. And line a baking sheet with parchment.

2. Peel peaches; slice horizontally into equal halves and carefully remove pit.

3. Slice each mozzarella ball horizontally into 4 even slices.

4. Heat cast-iron grill pan over Medium heat, then brush with oil. Place peach halves in pan, cut-side down, until grill marks are apparent when lifted, 3-5 minutes. Remove to plate.

5. Combine grated parmigiano with 1/4 tsp truffle zest and 1/8 teaspoon black pepper. Form into four equal mounds (1 tablespoon each). Bake until the cheese ‘frico’ is crisp, about 5 minutes. Remove to a plate with spatula.

6. On each of four serving plates assemble napoleons as follows: one peach slice, grilled-side up, followed by one slice mozzarella (trimmed to size if necessary), a pinch of Truffle Zest, a pinch of salt, and a grind of black pepper. Repeat with a second peach slice, second mozzarella slice, zest, salt and pepper.

7. Mix honey with vinegar, and drizzle lightly over each napoleon.

8. With a small knife make a slit in the top of each napoleon and insert a frico in each.

9. Top each napoleon with chopped pistachios, and garnish each plate with baby lettuce.

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