Warm Onion-Mozzarella Salad - Tilted Forum Project Discussion Community

JadziaDax · 04-24-2003, 04:36 AM

Warm Onion-Mozzarella Salad

Ingredients
3 large red onions
8 slices fresh mozzarella cheese, 1/4 inch thick
2 tablespoons virgin olive oil
2 tablespoons butter
1 yellow or orange bell pepper, chopped
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup hazelnuts, roasted, hulled, and halved
1/2 cup chopped fresh sorrel (a lovely, tangy wild green found growing in many areas by April. If it is unavailable, simply add 1 teaspoon fresh lemon juice when you add the vinegar)
Balsamic vinegar, to taste

Preparation
Cut the onions in half-moon slices of about 1/2 inch, then arrange the slices on a baking sheet.

Boil about 5 minutes, or until the skins begin to char.

Remove from the broiler and set aside to cool.

Arrange the cheese slices on a serving platter, cover with plastic wrap, and refrigerate.

In a large frying pan, heat the oil and butter over low heat until the butter has melted.

Increase the heat to medium, then add the peppers and saute 7-10 minutes, or until the peppers begin to turn translucent.

Add the onions, chives, parsley, salt, and white pepper, and mix with a spoon.

Add the hazelnuts and sorrel, mix briefly, and remove from the heat.

Remove the cheese from the refrigerator, and spoon the mixture over the slices.

Season with vinegar (and lemon juice, if sorrel wasn’t obtainable) and serve immediately.

Serves 4-6.

yabobo · 04-24-2003, 07:54 AM

Sounds great except I do not know what you "j", "s" stand for in your recipe.

The pepper and hazelnut I can wing

But the salt scares me

04-24-2003, 04:36 AM	#1 (permalink)
JadziaDax Loser Location: who the fuck cares?	Recipe of the Day - April 24 (warm onion-mozzarella salad) Warm Onion-Mozzarella Salad Ingredients 3 large red onions 8 slices fresh mozzarella cheese, 1/4 inch thick 2 tablespoons virgin olive oil 2 tablespoons butter 1 yellow or orange bell pepper, chopped 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1/4 cup hazelnuts, roasted, hulled, and halved 1/2 cup chopped fresh sorrel (a lovely, tangy wild green found growing in many areas by April. If it is unavailable, simply add 1 teaspoon fresh lemon juice when you add the vinegar) Balsamic vinegar, to taste Preparation Cut the onions in half-moon slices of about 1/2 inch, then arrange the slices on a baking sheet. Boil about 5 minutes, or until the skins begin to char. Remove from the broiler and set aside to cool. Arrange the cheese slices on a serving platter, cover with plastic wrap, and refrigerate. In a large frying pan, heat the oil and butter over low heat until the butter has melted. Increase the heat to medium, then add the peppers and saute 7-10 minutes, or until the peppers begin to turn translucent. Add the onions, chives, parsley, salt, and white pepper, and mix with a spoon. Add the hazelnuts and sorrel, mix briefly, and remove from the heat. Remove the cheese from the refrigerator, and spoon the mixture over the slices. Season with vinegar (and lemon juice, if sorrel wasn’t obtainable) and serve immediately. Serves 4-6. Last edited by JadziaDax; 05-20-2003 at 02:21 AM..

04-24-2003, 07:54 AM	#2 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	Sounds great except I do not know what you "j", "s" stand for in your recipe. The pepper and hazelnut I can wing But the salt scares me __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'.