Paul's [recipe] Corner

This is from the Food Trail Episode Two

1 Mozzarella Fracita – a piece of Mozzarella rolled out flat – approx the size of A4 Paper but thicker
Tomatoes
1 Bunch of Basil
Sour Dough Bread
Clove of garlic
Olive Oil
Salt and pepper

Put a large piece of glad wrap on top of work bench and then place the flat Mozzarella on top. Slice tomatoes thinly and lay in overlapping rows on top of the mozzarella. Season with salt and freshly cracked black pepper. Lay lots of fresh basil leaves, no stalks - on top of the tomatoes until they are completely covered. Carefully, (and with the help of the glad wrap pulling it up and tucking the end of the cheese over) begin to roll it over keeping it as tight as you can until you reach the other end of the cheese. Discard the glad wrap – it only assists in the beginning of the rolling process.

Cut slices of good sour dough and lightly toast, then rub them with the cut face of the garlic clove. Carefully cut slices from the log of mozzarella and place on top of the sour dough. Drizzle with olive oil and eat!

Note: if you cut the sour dough on an angle make sure you cut the mozzarella log on the same angle so as to much the toast.