Chef Sanford D’Amato
Sanford Restaurant
Green Bay Packers

Ingredients
18 oz. smoked Wisconsin mozzarella cheese
(cut in 12 equal pieces)
6 paper thin slices of prosciutto
12 large leaves of Swiss chard (blanched quickly)
Freshly ground black pepper
Extra virgin olive oil

Lightly pepper each piece of mozzarella. Wrap each mozzarella in half slice of prosciutto and then wrap one leaf of Swiss chard around prosciutto to make a neat package. Place in a container and cover with olive oil and reserve.

Anchovy Sauce
1 Tbsp olive oil
2 Tbsp minced shallots
3/4 cup dry white wine
1/4 cup heavy cream

Heat 1 Tbsp oil in small saucepan. Add shallots and stir 20 seconds. Add wine and reduce to a glaze. Add cream and remove from heat. Cover and reserve.

Anchovy Butter
1/2 Tbsp thinly sliced shallots
1/2 tsp thinly sliced garlic
1/4 cup packed parsley sprigs
3/4 oz. anchovy fillets in oil
1/2 Tbsp lemon juice
1/8 tsp ground pepper
1 pinch of cayenne pepper
1/2 stick of butter (room temperature)

Place garlic and shallots in strainer. Rinse under hot water. Transfer to mini food processor. Add next five ingredients and blend to a paste. Add butter and blend well.

To Finish
Drain mozzarella on absorbent paper and grill for about one minute per side until just soft but not melting. Meanwhile, heat cream reduction. Whisk in anchovy butter but do not boil. Spoon a small amount of sauce on a plate around the mozzarella. Garnishes are optional.