Fried Mozzerella With Arugula And Prosciutto
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 bunches
Arugula (3/4 lb)2 tbsps
Wine Vinegar (red-)1 tbsp
Anchovy Paste1 cup
Extra-Virgin Olive Oil2 large
Egg White1 cup
Bread Crumb (fine dry)2 cups
Olive Oil (for frying)Directions:
1
Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto
2
Divide among 4 plates with roasted peppers, olives, and onion
3
Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper
4
Whisk in extra-virgin oil
5
Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl
6
Put bread crumbs in another shallow bowl
7
Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating
8
Transfer to a plate
9
Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers
10
Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total
11
Drain briefly on paper towels, then transfer to plates
12
Drizzle everything with vinaigrette
13
Serve with: garlic bread with parsley Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto
14
Divide among 4 plates with roasted peppers, olives, and onion
15
Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper
16
Whisk in extra-virgin oil
17
Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl
18
Put bread crumbs in another shallow bowl
19
Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating
20
Transfer to a plate
21
Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers
22
Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total
23
Drain briefly on paper towels, then transfer to plates
24
Drizzle everything with vinaigrette
25
Serve with: garlic bread with parsley