Capreseadilla (Sicilian Quesadilla)
Note: Prepare the pesto sauce first. (Link for recipe)
For the pesto:
Briefly soak and wash the basil on cold water, and gently pat it thoroughly dry with paper towels. Do not bruise the pesto, as it will turn a darker shade of green.
Poach the garlic. Peel the garlic cloves and place in a small pan of salted water. Bring to a simmer. Once a simmer is reached, drain and repeat three more times to remove the garlic's heat and leave only the sweetness behind. (Save the reserve garlic water for the pasta - it will have a sweet, distinctive smell without the bite of true garlic).
Put the basil, olive oil, pine nuts, chopped garlic, and an ample pitch of sea salt into a food processor, and process to a uniform, creamy consistency. Make sure to coat each basil leaf with the olive oil before turning the food processor on, and ensure that an ample squeeze of lemon is added as well. Both of these measures will help to protect the vibrant green color of the basil leaves from oxidizing and turning brown.
Transfer to a bowl, and mix in the softened butter, distributing it uniformly into the sauce. Add light pepper to taste.
When spooning the pesto over the pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked or the garlic was poached.
For the quesadilla:
Slice 14 cherry tomatoes into quarters and wash their insides under cold running water to clean the seeds out. Pat dry with a towel and set aside.
Place small pan coated in 2 Tbsp. of olive oil over a stove on medium heat. Add two stems of rosemary to the oil, infusing the oil with the rosemary for two minutes, stirring occasionally. Remove from heat and set aside.
Preheat an oven to 250 degrees. Thinly slice 5 oz. prosciutto into cubes or strips on a cutting board. Places cubes or strips onto an oven tray wrapped in tinfoil. Glaze each piece of prosciutto with the rosemary-infused olive oil. Cook in the oven for six minutes or less.
Slice the buffalo’s mozzarella into 1/4 inch slices and place enough on one half of each tortilla to cover that side. Spread fresh, homemade pesto sauce (link for recipe) evenly on the other half of the tortilla. Set aside.
Meanwhile, warm up the tortilla wraps either in a microwave between two damp pieces of paper towel for 30 to 45 seconds, or in a large quesadilla pan over medium-high heat, 15 seconds on each side.
Lightly glaze a large quesadilla pan with some of the remaining rosemary-infused olive oil.
Place one quesadilla at a time on the pan over medium heat. Add the tomatoes and prosciutto to the side with the mozzarella. Let cook for 2 to 3 minutes or until the mozzarella has melted. Fold the pesto-coated side onto the mozzarella side, and flatten with a plate. Do not allow to burn. Cut into thirds and enjoy with garlic aïoli for dipping (link for recipe) and blue corn tortilla chips.
