This terrine is easy to make, but looks impressive! It’s a great dish for summer, since it’s served cold. Layers of pasta, mozzarella, roasted tomatoes, and prosciutto; full of flavor.
- 9 1/2 oz spinach pasta (pasta dough recipe)
- 14 1/2 oz fresh mozzarella
- 3 lb ripe tomatoes
- 6 tbsp basil, chiffonade
- 2 1/2 oz olive oil
- 2 1/2 tsp salt
- 2 1/2 tsp ground black pepper
- 9 1/2 oz thin slices prosciutto
- Roll the pasta into thin sheets and trim as necessary to match the dimensions of the terrine mold. Cook the sheets until tender in simmering salted water. Drain, refresh in cold water and drain again. Reserve.
- Cut mozzarella into thin slicesto layer into terrine mold.
- Cut tomatoes into slices 1/4 in thick and season with basil, olive oil, salt and pepper.
- Lay tomatoes on a roasting rack and dry in a 200 F oven for 2 to 3 hours. Cool and reserve.
- Line the terrin mold with plastic wrap, leaving an overhang.
- Assemble the terrine by layering pasta sheets, prosciutto, mozzarella and roasted tomatoes, creating layers that cover the entire surface of the mold.
- Cover terrine mold with lid and place in a water bath in a 250 F oven for 30 minutes.
- Apply a press plate and 2 lb wieght. Press overnight in the refriderator.
- Slice and serve.