Wednesday, July 2, 2003
Bite with Belkys: Firenze Spring Roll
It's an appetizer with zesty appeal. We're making something called a Firenze Spring Roll.
The Dish: Firenze Spring Roll
The Chef: Herve Rousseau
The Restaurant: Flute Champagne Lounge
500 South Pointe Drive
4 sheets of rice paper
4 leaves of romaine lettuce
8 oz proscuitto
12 grape tomatoes
8 oz mozzarella
8 oz crème fraiche (or substitute with regular sour cream - do not use light or fat free versions)
4 tablespoons of chopped basil
4 tablespoons of chopped Italian parsley
4 tablespoons of chopped cilantro
2 tablespoons of chopped red onion
¼ clove of garlic
3 oz olive oil
Salt and pepper to taste
Herb dipping sauce Preparation:
Put the basil, parsley, cilantro, red onion, garlic, olive oil and crème fraiche into a blender and mix well. Season to taste, then chill the herb sauce.
Wash the romaine lettuce leaves and tomatoes. Cut the mozzarella into long strips and the tomatoes in ½.
Dip the rice paper in hot water for a few seconds to soften. Lay flat on the table, pat dry to remove excess water.
Place the romaine lettuce on top of the rice paper, leaving 2 inches in the border.
Place the proscuitto on top of the romaine.
Place the mozzarella strips and tomatoes in the center. The mozzarella and tomatoes should form a fat line in front of you.
Drizzle the sauce on top. Wrap the ingredients by rolling the spring roll.
Use bamboo skewers or long toothpicks to secure the spring roll every inch. Cut in between each skewers, lay on a platter and serve with the herb-crème fraiche sauce.
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