January 14 2021 – That's Amore Cheese
|Chef||Justine Schofield and Giorgio Linguanti|
|Course||Entree, Main, Side|
- boiling water
- 1kg fresh cows milk curd
- 4 scampi, shell around the body peeled and intestinal tract removed
- 1 long red chilli, finely chopped
- ½ lemon zested
- 1 tbsp extra virgin olive oil
To make the mozzarella, place the curd in a large bowl with salt and mix a little. Add the boiling water and with large paddles or wooden spoons pull the curds all together, then stretch until smooth and shiny consistency. Shape the mozzarella into balls or desired shapes and set in cold water. This can then be stored in an air-tight container in the fridge in the water for a few days.
Preheat the oven on the grill element.
Place the scampi on a tray and drizzle oil all over. Season with salt and cook under the grill for 1-2 minutes until just cooked. Remove from the oven. Sprinkle over lemon zest and place on a plate along with mozzarella, sprinkle over chilli and extra olive oil.