The secret to great antipasti

February 20, 2008 5:02:40 PM PST
Find out Chef Marc Schoenfield 's secrets for this dish.

Il Fornaio
"Mozzarella e Prosciutto"

Ingredients:

    Fresh mozzarella
    Sliced Prosciutto from Parma Italy
    Fire roasted peppers
    olive tapenade
    black kalamata olives
    extra virgin olive oil The fresh garlic
    parsley
    rosemary
    sea salt
    cracked pepper

Method:
"Mozzarella e Prosciutto". Consists of 4 basic ingredients Fresh mozzarella, sliced Prosciutto from Parma Italy, Fire roasted peppers, and olive tapenade. The olive tapenade is made with black kalamata olives, extra virgin olive oil, fresh garlic, parsley, rosemary, sea salt and cracked pepper. The peppers are roasted on the red hot coals in the grill This gives them there great smoky flavor. After they are cooled then we clean off the chard outsides and cut the peppers into strips. Then we toss the peppers with the extra virgin olive oil, Parsley, cut olives and capers.

Il Fornaio San Francisco
Levi's Plaza
1265 Battery Street
(415) 986-0100


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