Anonymous Fri Oct 07 12:05:38 2005

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

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