Sheet Mozzarella Rolls with Beetroot, Rocket, Lemon and Marjoram

I was intrigued to come across these beautiful sheets of mozzarella, which are produced in Cape Town by Puglia Cheese, a little family firm that has taken the local foodie community by storm. Puglia provided a selection of their exquisite (and I mean drop-dead delicious) cheeses for tasting at the second Neill Anthony Masterclass (more about that soon), which I organised with my friend Judy.

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.

Making  these canapes took me just a few minutes, although I did put the roll in the fridge for an hour to firm up. (And no, I didn't matchstick the beetroot myself! I took them, and the rocket,  from a packet of Woolworths's new beetroot and cranberry salad.)

Do leave the rolls, once you've sliced them, at room temperature for half an hour or so, to lose their chill, and place them on the biscuits or crostini just before serving them, as the cheese tends to weep.

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

To serve:
olive oil
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.

In a small bowl, mix together the lemon zest, garlic and olive oil. Season with salt and pepper. Smear the mixture evenly all over the mozzarella sheet. Arrange the marjoram leaves, rocket leaves and beetroot sticks  along the edge of the mozzarella sheet closest to you. Now pick up the edge of the clingfilm and nudge the sheet into a roll, as you would do if you were making sushi. Roll, away from you, into a neat sausage. Wrap clingfilm round the roll and tightly twist the ends in opposite directions to make a tight 'salami'.

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.

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