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-= Exported from BigOven =-
Goat Cheese & Green Olive Truffles with Winter Squash Salad
Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Cheese
Categories: Goat Cheese, Balsamic Vinegar, Scallion, Olive oil, Mustard, Butter, Cheese
-= Ingredients =-
12 ounces of fresh soft goat cheese
1/2 cup Finely-chopped flat-leaf parsley
1 cup of Green Olive Pesto
1 medium Butternut squash; peeled, &cut into 1/2" cubes |
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6 ounces of extra virgin olive oil
2 ounces of Balsamic vinegar
2 Scallions
1 tablespoon of black mustard seeds
Salt, to taste
Freshly-ground black pepper
-= Instructions =-
Roll goat cheese into four balls roughly the size of golf balls. Roll balls in a plate covered with Green Olive Pesto, tapping and rolling so that pesto adheres in a thin layer. Roll olive pesto-coated goat cheese balls in a plate covered with chopped parsley, until coated. Set aside. Bring two quarts of water to a boil. Drop squash cubes into boiling water and cook until soft yet still firm (about 5 to 6 minutes). Drain in a colander over sink and refresh with cold water until cool. Toss squash cubes with 4 ounces of the extra-virgin olive oil, balsamic vinegar, scallions, and mustard seeds. Season to taste with salt and pepper. Divide and arrange squash salad in center of four plates. Place one goat cheese truffle in center of each plate and drizzle with 1 tablespoon extra-virgin olive oil and serve. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5617 broadcast 01-25-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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