From: Chef Myles Anton, Trattoria Stella, Traverse City, MI. Yield: 4 servings. 1 qt. shortening 1 large ovaline ball fresh BelGioioso mozzarella 4 large basil leaves 4-8 slices thin-shaved Prosciutto de Parma ½ cup all-purpose flour Batter (Recipe by cook Bret Phillips of Trattoria Stella): 1 lb. all-purpose flour 1oz. cornmeal ½ cup soda water 1 qt. water 2 tsp. baking soda 2 tsp. kosher salt Smoked Tomato Sauce “Smoker” (yields 4 servings): 2 large vine-ripe tomatoes ½ cup ...
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