Rotolo di Mozzarella

Rolled and Sliced Mozzarella di Bufala with Smoked Wild Salmon and Arugula

Rotolo di Mozzarella di Bufala con Salmone Selvaggio Affumicato e Rucola
(Rolled and Sliced Mozzarella di Bufala with Smoked Wild Salmon and Arugula)

Obikà (pronounced O bi: ‘ka) is Neapolitan dialect for “Ecco Qua”… “Here it is”. Inspired by the sushi bar, Obikà is a mozzarella bar with a new eco-gastronomic philosophy; the restaurant stresses the importance of fresh and organic products and sustainable agriculture (displayed directly to the public in clear glass tanks) and attention to the environment.
Featuring the finest Italian specialty foods presented in a fresh casual menu which includes different varieties of Mozzarella di Bufala Campana DOP, also sourced locally from Woodstock (VT), smoked Provole, Burrata, Ricotta and Yogurt. DOP stands for Denomination of Protected Origin which means the cheese is made by traditional methods and under strict European regulations in the Campania Region of Italy. Other Italian specialties include: Prosciutto di Parma DOP aged 16 months, Bresaola, Prosciutto Cotto al Tartufo e Erbe, Speck Affumicato dell’Alto Adige, and Mortadella with Pistacios. And , no Italian restaurant would be complete without a delicious array of desserts.
Obikà premiered the world’s first Mozzarella Bar ® in Rome in May 2004 and now there are locations in London, Tokyo, Kuwait City and throughout Italy. Located inside The IBM Sculpture Garden, a glass-enclosed public gallery which features rotating contemporary art installations - the focal point is a large communal table overlooking the Fountain and Madison Avenue. The mozzarellas take center stage in lighted glass tanks as the restaurant’s design blends glass, blond wood and steel to give Obikà a warm contemporary feel.
Instead of a chef there is a Mozzarella man – much like a sushi chef, who prepares the dishes to order. Obikà gives back by supporting City Harvest, the world’s first food rescue organization. In 2007, City Harvest collected 20 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers and farms. This food is then delivered free of charge to more than 600 community food programs throughout the city, helping over 260,000 hungry New Yorkers find their next meal.
Please note: this recipe is prepared just like a sushi roll. The first ingredient is Mozzarella di Bufala Campana roll. This is not a ball of mozzarella but a sheet that resembles a Pillsbury refrigerated pie crust and this is the most challenging part of the recipe since you need to order this item from an Italian specialty store. You can use a ball of mozzarella instead which is widely available in stores and online and then layer the salmon and arugula leaves.
It is a simple, fresh and delicious recipe that anybody can do for the summer!
Obikà Mozzarella Bar
590 Madison Avenue (entrance at 56th Street and Madison Avenue)
The IBM Building, Atrium
New York, NY 10022
212 355 2217
www.obika.it

Rolled and Sliced Mozzarella di Bufala with Smoked Wild Salmon and Arugula is served at Obiká Mozzarella Bar is $18 for 3 rolls.
This recipe makes about 4 servings of 3 rolls (which measure a little over 1 inch each roll).

Rolled and Sliced Mozzarella di Bufala with Smoked Wild Salmon and Arugula Ingredients:
1 lb Mozzarella di Bufala DOP Campana sheet
1/2 lb smoked wild salmon
Arugula leaves (tender) 2-3 oz or a handful

Steal This Recipe® Step by Step Instructions:
Place a layer of transparent wrap on the surface you will be working on.
Lay the roll of buffalo mozzarella on the transparent wrap and cut it to obtain 2 large rectangles.
Pat the mozzarella dry with paper-towel to get excess milk/liquid out.
Wash well tender arugula leaves well and pat dry as well.
Display the mozzarella layer, top with a layer of wild salmon and top with arugula.
From the long side of the rectangle, start rolling towards the other side, making it as tight as possible.
Seal the cylinder with the plastic wrap, very tight and let it rest in the fridge for at least 2 hours.
Cut in circles of 1 inch wide and artfully display on the plate and serve.
 

Nutritioinal information provided by www.menucalc.com