Cottage Cheese Seafood Concoction
Contributed by: Robert David (Michael) Cerello
I invented this several years ago, as one of a number of uses for cottage cheese. Make it once; then try varying the cheese and fish, etc.; enjoy...
- 1 4 1/2-6 oz. can smoked mussels, rinsed, drained and dried, cut small or flaked, leftover ocean whitefish
- 1/3 lb. baby Gouda cheese, cubed small
- 1/4 lb. Colby Jack cheese, cubed small
- 1 large scallion, whire and green portions, minced
- 12 black olives, mild variety, pitted and diced
- 1/8 Cup Peccorino Romano cheese, grated
- 6 butter lettuce leaves, cut up coarsely
- 1/2 Cup precooked white rice
- 1/3 tsp. Hungarian paprika
- 1/4 tsp. minced parlsey of choice
- 1/4 tsp. white pepper
- 1/6 Cup dry white wine
- cottage cheese, small curd, your choice of type, about 12-14 ounces
Precook white rice according to package directions.
Set lettuce into two or three separate bowls.
Add rice and cottage cheese together with spices in a separate mixing bowl.
Add other ingredients, except cheeses and olives, mixing slowly, to combine.
Add cheeses one at a time in the order specified, reserving Peccorino Romano.
Add wine and mix through thoroughly and slowly. (Alternatively, mix the wine into the rice before adding it to the cottage cheese.)
Add the black olives and Peccorino Romano last of all or add at table.
Serve 1/3 of resulting mixture on bed of lettuce in each bow; top with Romano and olives if not previously added.