Mozzarella in Phyllo Dough
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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