Grilled mozzarella with cheiro verde sauce

Grilled mozzarella with cheiro verde sauce

Mussarela grelhada

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Cheiro verde, or ‘smells green’, is the Brazilian term for the combination of spring onions, parsley and coriander that are often sold tied together in bunches. The herbs are traditionally cut fresh and served with fish, but here they have been combined with olive oil, chilli and garlic and turned into a delicious sauce.

Ingredients

Quantity Ingredient
olive oil, for brushing
500g mozzarella cheese, cut into 1.5 cm-thick slices
1/2 teaspoon sea salt, (optional)

Cheiro verde sauce

Quantity Ingredient
1 long red chilli, seeded and finely chopped
1 garlic clove, finely chopped
1/2 teaspoon sea salt
6 spring onions, finely chopped
1 large handful flat-leaf parsley, finely chopped
1 large handful coriander leaves, finely chopped
2 tablespoons olive oil

Method

  1. To make the cheiro verde sauce, put the chilli, garlic and salt in a large mortar and use a pestle to pound to a paste. Transfer to a small bowl, add the spring onion, parsley and coriander and stir to combine. Mix in the olive oil, then transfer to a small serving dish.
  2. Preheat a barbecue chargrill or hotplate to medium–high. Brush a little olive oil over the chargrill and arrange the mozzarella slices on top, seasoning with sea salt, if using. Grill the mozzarella for 2 minutes on each side, or until it is golden brown but still holding its shape.
  3. Transfer the cheese slices to a serving plate and serve hot with the cheiro verde sauce drizzled over the top.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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