Chef Shaun Golan of Ballo Italian at Mohegan Sun has the recipe for kids and dad to make for mom. Our moms will be the taste testers. To learn more about Ballo Italian, click here.
Buffalo Mozzarella with Roasted Asparagus, Balsamico and Lemon Bread Crumbs
1 # Fresh Buffalo Mozzarella
1 Bunch standard asparagus, peeled if necessary and cut into 2 inch lengths
1 oz Fresh basil, sliced into ribbons
4 T lemon bread crumbs, recipe to follow
1 oz Traditional Balsamic Vinegar, or Balsamic reduction
Coarse sea salt, to taste
Fresh Black Pepper, to taste
Extra virgin olive oil
For the asparagus:
Toss the aspagagus pieces with 2T extra virgin olive oil, season well with salt and pepper. Spread into a single layer on a baking sheet and roast in the hottest oven possible until charred and tender. Set aside to cool. Once cool enough to handle, toss with basil.
For the lemon bread crumbs:
1 pint panko bread crumbs
4 oz extra virgin olive oil
zest of 3 lemons
1 T parsley, chopped
pepper, to taste
Combine panko, salt, pepper and olive oil, spread into thin layer on baking sheet. Cook at 350 for approx. 10 minutes, stirring occasionally, until golden brown.
Remove from oven, and while still hot, zest 3 lemons directly into the bread crumbs. Miz well, add the parsley at this time. Allow to cool fully, and store in an airtight container.
This will make more than you need, they keep for approx. 2 weeks.
Allow the Mozzarella to come to room temperature, divide amongst 4 plates. Season with black pepper and sea salt.
Place asparagus back in oven until just warm. Top mozzarella with the roasted asparagus, more olive oil, some of the balsamic vinegar.
Sprinkle 1 T of lemon bread crumbs on each portion, and serve.