Romaine Wrapped & Grilled Mozzarella ~ Beefsteak Tomatoes ~ Roasted Sweet Peppers ~ 25 yrs Balsamic
2001 All Rights Reserved by Jeffrey M. Nimer

I think that this is a perfect paradigm of “California cuisine”. I personally love to wrap foods and was experimenting with braised lamb shank when I stumbled on this one. I also tend to use Grape leaves when stuffing and grilling, (“especially the ones from my moms grape vine at home in Miami”). Romaine lettuce tends to have this butteryness to it when grilled. The romaine acts as a shield for the cheese when it is grilled, but there is this sense of texture that emits from the grilled romaine. The cheese becomes soft and tender and the tomatoes add just enough acidity to the dish. I have added some roasted sweet red peppers which give the dish intensity, If your budget allows, try to use some 25 year old balsamic, it truly adds richness to this dish.


Yields: 6

6 each romaine leaves (outer leaves if possible)
6 1/2 ounce balls each of Mozzarella
6 each Beefsteak tomatoes
1-tablespoon fresh chopped thyme, basil, and parsley
3 + 1 Tablespoons Extra Virgin Olive Oil
3 each sweet red peppers
Salt
Pepper
1 Tablespoon 25-Year-Old Balsamic Vinegar



Method of Preparation

Bring a pot of salted water to the boil. In a mixing bowl gather an ice bath (ice and water) and reserve. Separately clean the outer leaves of the romaine and set them aside. When the water comes to the boil, blanch the romaine leaves for about one to two minutes and plunge into the ice bath. This will prevent them from overcooking and they will remain bright in color. Lie the romaine leaves on top of some dry paper towels and remove excess water. Carefully remove the rib of the leaf with a sharp pairing knife and discard it. This will allow you to roll the leaf better. Lightly season the leaves and set aside.
For the cheese, cut out ½ ounce piece for each leaf and season lightly. Use a pinch of the chopped herbs and the olive oil as well. Place the cheese at the end of the romaine leaf’s rib and roll. Set a side on a platter, to use later.
Use some of the left over olive oil to rub onto the peppers, lightly grill them over a direct flame, but make sure not to burn them. When you have reached this stage; place them into a sealed container and allow them to cool for twenty minutes. The steam will cause the skin of the peppers to come off easier when cleaning. Clean the peppers by taking off the excess charred skin and discarding the seeds. Julienne the sweet peppers and place them to the side.
Take the romaine stuffed Mozzarella and lightly season. Then over a hot grill, grill the wrapped cheese for about one minute. Finish in the oven for another one or two minutes.
To finish, slice out the beefsteak tomatoes and drizzle over with some of the olive oil, fresh herbs, salt and pepper. On a beautiful platter, lie out the tomatoes and place the roasted sweet peppers on top followed by the warm wrapped cheese. Garnish the platter with some fresh julienne of basil or opal basil and of course the twenty-five year old balsamic vinegar.