Main Ingredients:

6 oz. smoked buffalo mozzarella, thinly sliced
6 eggplant slices 1/8-in. thick, peeled and
grilled
1 oz. pesto
6 sun-dried tomatoes, blanched
6 oyster mushrooms, tops only
6 shiitake mushrooms, tops only
1/2 cup chicken consomme, heated until hot
1/2 oz. dry Marsala
1/2 oz. gelatin powder
1/3 oz. shallots, pared, minced
1/8 oz. garlic, pared, minced
1 oz. Balsamic vinegar, aged at least ten
years
3 oz. extra virgin olive oil
salt and pepper, to taste
6 Belgian endive leaves
6 radiccio leaves
6 arugula leaves
6 baby red oak leaves
6 nasturtium leaves

Cooking Preparation of the Recipe:

Line a cassata mold with plastic wrap. Place smoked mozzarella in mold so it covers only the shape of the mold. Alternately layer eggplant, sun-dried tomatoes, mushrooms and remaining smoked mozzarella, brushing each layer with pesto. Combine consomme, wine and gelatin. Spoon into mold to fill gaps. Refrigerate terrine for 4 hours. In bowl combine shallots, garlic, vinegar and oil; season to taste.

TO SERVE

Lightly toss field greens with Balsamic dressing; arrange on plates. Unmold terrine. Using electric knife, cut terrine into 1/8-in. thick slices; place on plates with greens.

NOTES

Season: Year round
Food cost: Moderate
Wine notes: Fume Blanc

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