Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 14

Fresh Mozzarella in Herb Sauce One summer when I was teaching at Kitchen Classics, we started a large container herb garden in the back of the store. I loved being able to go out the door and pick fresh herbs to use in our classes. This great appetizer came about as part of a class I taught featuring fresh herbs. It can be prepared very quickly and is great served with slices of crusty baguettes. I am not a huge fan of anchovies, so I prefer using only two in this recipe. Makes six servings Ingredients: 16 oz. fresh mozzarella cheese 1/4 cup extra virgin olive oil 3 sprigs fresh Italian parsley 1/2 cup loosely packed basil leaves 4 large fresh mint leaves 2 tablespoons fresh oregano leaves Leaves from 1 sprig fresh thyme 1 tablespoon freshly grated Parmesan cheese 2 or 3 anchovy fillets, drained Freshly grated pepper to taste 2 tablespoons capers in brine, drained Procedure: