Ratatouille-stuffed Mozzarella Wrapped in Prosciutto

Name: Ratatouille-stuffed Mozzarella Wrapped in Prosciutto
Yield: Serves 4
Ingredients: 1 garlic clove, crushed; 1 teaspoon chopped fresh thyme; ½ tablespoon chopped black olives; 3 (4) tablespoons extra-virgin olive oil; 2 balls of cow’s milk mozzarella; 6 fresh basil leaves, shredded; 2 plum tomatoes, skinned & sliced; 50 g (2 oz, 4 tablespoons) unsalted butter; 8 thin slices of prosciutto; Salt & freshly ground black pepper; 1 small aubergine, sliced; 1 tomato, skinned, deseeded & diced; 2 tablespoons balsamic vinegar; 6 (8) tablespoons extra-virgin olive oil; 1 courgette, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

Although buffalo mozzarella is generally held to be superior to cow’s milk mozzarella, in this recipe I actually prefer to use the cow’s milk cheese because it is less milky in texture and holds its shape better.

Ingredients

3 (4) tablespoons extra-virgin olive oil
1 small aubergine, sliced
1 courgette, sl

Starter
Gluten-free
Vegetarian

Method

To make the ratatouille, heat the oil in a frying pan and fry the aubergine and courgette slices until tender. Stir in the garlic and thyme and cook for 1 minute, then season and leave to cool.

Cut each mozzarella horizontally into 4 equal slices and season lightly. Cover 4 slices with layers of aubergine, courgette and tomato, then top with the remaining cheese slices, making 4 ratatou