mozzarella-in-phyllo-dough

Mozzarella in Phyllo Dough

  • 27 mins
  • 20 ingredients

Ingredients

  • 8 oz fresh mozzarella
  • 4 oz ricotta cheese
  • 1 tsp garlic, chopped and sauteed
  • 4 leaves basil, chopped
  • 1 tsp dried oregano
  • 2 plum tomatoes, peeled, seeded and chopped, plus 1 tbs
  • 1 tsp Dijon mustard
  • 2 oz bread crumbs
  • kosher salt and black pepper to taste
  • 1/2 box phyllo dough
  • 2 cups white wine
  • 4 stalks lemon grass, white parts only
  • 4 white pepper corns
  • 6 shallots, chopped
  • 2 ounces heavy cream
  • 1 lb butter
  • juice of 1 lemon
  • kosher salt and black pepper to taste
  • 1 tbs chopped tomato
  • 1 tbs Nicoise olives

 

  • Mix together mozzarella, ricotta, garlic, basil oregano, tomatoes, mustard, bread crumbs, salt and pepper. 
  • Place 4 sheets of the phyllo dough on a counter and brush with butter. Cut in half.
  • Place 1/4 cup of the mixture in the middle of each half and pull from corners to make a small nest, enclosing the mixture completely.
  • Bake in a preheated 350 degree oven for about 12 minutes.
  • For the sauce, reduce wine, lemon grass, peppercorns and shallots over high heat.
  • Add cream and reduce again.
  • Gradually add butter, lemon juice, salt and pepper.
  • Add chopped tomato and olives.
  • Place 1 spoonful of sauce on a plate and top with the phyllo packet.

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