Place a sheet of clingfilm or baking paper on your kitchen counter and
smear it with some olive oil. Sprinkle with a little salt and freshly milled
black pepper. Pat the mozzarella sheet quite dry using kitchen paper, and place
it on the clingfilm.
Put the lemon zest, garlic and salt in a mortar and pound to a coarse
paste. Finely chop the capers and the anchovies and stir them into the paste,
along with the olive oil. Smear the mixture evenly all over the
mozzarella sheet. Season generously with freshly milled black pepper, and a
little more salt, if necessary. Arrange the sorrel leaves all over the top;
don't worry if they overlap slightly. Now pick up the edge of the clingfilm and
nudge the sheet into a roll, as you would do if you were making sushi. Roll,
away from you, into a neat sausage. Wrap clingfilm round the roll and tightly
twist the ends in opposite directions to make a tight 'salami'.
Place in the fridge to firm up for two hours (or longer). Now, using a
very sharp knife, slice directly through the plastic to make discs. Place on a
plate for half an hour to bring to room temperature. Just before serving,
drizzle with olive oil and scatter with extra capers and a few grinds of
black pepper. Serve immediately with plenty of fresh crusty bread for mopping
up the juices.
Makes about 15.
Reprinted with permission of Scrumptious
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