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Buffalo Mozzarella wrapped in Prosciutto with Roast Porcini Mushrooms


  • 4 slices of prosciutto

  • 2 whole Mozzarella di Bufala (white mozzarella approx 250 gms each)

  • 4 basil leaves

  • 4 large fresh porcini mushrooms. If fresh porcini can’t be found try and find snap frozen ones. Do not substitute with field mushrooms.

  • Olive oil

  • Butter

  • 1 tablespoon chopped parsley

  • Pepper


  • 1.

    Pre-heat your oven to 180 degrees.

  • 2.

    Slice both pieces of mozzarella in half. Lay a slice of prosciutto onto a clean surface. Place a piece of cheese on top and then a basil leaf. Season with a little pepper and then wrap the prosciutto around the cheese to form a roll with the cheese exposed at both ends.

  • 3.

    Place rolls on oven tray and place in oven to heat through for approximately two minutes.

  • 4.

    Slice both Porcini mushrooms in half lengthwise.

  • 5.

    While the rolls are in the oven, pan roast the mushrooms in olive oil, a little salt and pepper and butter for approximately 5 minutes.

  • 6.

    Remove mushrooms from pan conserving the juices. Add chopped parsley to juices and stir through.

  • 7.

    Plate up by placing prosciutto wrapped cheese on centre of a plate, a slice of mushroom on top and pour the pan juices over. Eat as soon as possible.

  • 8.

    © Danny Russo 2003

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