Zucca Cheese Loaf

Zucca Cheese Loaf could either be served as rich first course at a dinner party accompanied by a salad, as a summer luncheon dish.

1-

1 teaspoon vegetable oil

4 oz. Dolcelatte cheese, crumbled

6 oz. cream cheese

½ teaspoon paprika

½ teaspoon prepared French mustard

½ teaspoon Tabasco sauce

2 green pepper, white pith removed, seeded and very finely chopped

4 fl. oz. mayonnaise

4 fl. oz. double cream

½ oz. gelatine, dissolved in

2 tablespoons of hot water

2 oz. cooked ham, cut into thin strips 2 oz. red-peppered sausage, very thinly sliced ½ red pepper, white pith removed, seeded and thinly sliced horizontally into rings 6 stuffed olives, halved

Grease a 1-pound loaf tin with the vegetable oil and place the tin, upside-down, on kitchen paper towels to drain.

Using the back of a wooden spoon, rub the cheese through a fine wire strainer into a medium-sized mixing bowl. Beat in the cream cheese, paprika, mustard, Tabasco sauce and green pepper. Fold the mayonnaise and cream into the mixture and then stir in the dissolved gelatine.

Place the bowl in the refrigerator for 10 minutes or until the mixture is on the point of setting. Remove the bowl from the refrigerator and place it in a larger bowl filled with iced water.

A colourful and appetizing-looking Italian dish, Zucca Cheese Loaf has a marvellous flavour and tastes just as good as it looks. into the loaf tin. Place the loaf tin in the refrigerator for 10 minutes or until the cheese mixture has set. Carefully arrange the strips of ham over the top so that they form a smooth layer. Spoon half of the remaining cheese mixture over the top and return the loaf tin to the refrigerator for a further 10 minutes or until the cheese mixture has set.

Remove the loaf tin from the refriger-ator and arrange the slices of sausage carefully over the top to form a smooth layer. Spoon the remaining cheese mix-ture over the top and, using a flat-bladed knife, smooth over the surface. Place the loaf tin in the refrigerator and leave to chill for 1 hour or until the mould has set completely.

Remove the loaf tin from the refriger-ator and quickly dip the bottom into hot water. Invert a serving plate over the tin, reverse the two and turn the cheese loaf out on to the plate. The loaf should slide out easily.

Garnish the loaf with the red pepper rings and halved olives and either serve immediately or chill in the refrigerator until required.

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