While Judy was at the factory picking up the cheeses, she bought a kilo of this fabulous sheet mozzarella, and we shared it.
Quite apart from the fact that this is authentic Italian mozzarella of the highest quality, this product is very special because it is so versatile; its delicate, milky deliciousness is a perfect foil for punchy flavours. You can add just about anything you like to a mozzarella roll: the classic Caprese combination of tomato and basil, or fresh herbs of your choice, or garlic, lemon, olives, capers, anchovies, roasted peppers, chillies and other singing flavours of the Mediterranean. I've just make a second roll, which is firming in the fridge as we speak, containing fresh sorrel and beetroot leaves, lemon zest, white anchovies, capers, garlic and pepper.
You can spread the filling all over the cheese to achieve a pin-wheel effect, but I found that this made the 'sausage' of cheese difficult to roll neatly.
Sheet Mozzarella Rolls with Beetroot, Rocket, Lemon and Marjoram
a sheet of fresh mozzarella
the finely grated zest of a small lemon
a large clove of garlic, finely crushed
3 T (45 ml) olive oil, plus more for topping
salt and freshly milled black pepper
2 T (30 ml) fresh marjoram leaves (or oregano)
fresh rocket leaves
fresh beetroot, cut into matchsticks
crackers or crostini
Place a sheet of clingfilm or baking paper on your kitchen counter and smear it with some olive oil. Sprinkle with a little salt and freshly milled black pepper. Pat the mozzarella sheet quite dry using kitchen paper, and place it on the clingfilm.
Place in the fridge to firm up for an hour. Now, using a very sharp knife, slice directly through the plastic to make discs. Place on a plate for half an hour to bring to room temperature. Just before serving, arrange the discs on biscuits or crostini and drizzle with olive oil. Serve immediately.
Makes about 15.