recipes
Crispy breaded mozzarella di buffala with pepper romanesco sauce
2024-01-24
Ingredients
For the mozzarella
- 2 eggs, beaten (Coccodi)
- 3 tbsp seasoned flour
- 2 mozzarela di bufala (Zanetti)
- 3 tbsp panko breadcrumbs (Lamb brand)
You will also need
- 2 cloves garlic, sliced
- 1 tsp olive oil (borges)
- ½ tbsp tomato concentrate
- Drizzle water
- 2 red bell peppers, roasted, peeled and deseeded
- Squeeze fresh lemon juice
- Salt and pepper to season
- 1 tbsp chopped fresh basil
For serving
- 2 large toasted slices ciabatta
- Extra basil leaves or microgreens to decorate
Method
Start by breading the mozzarella the normal way with flour, beaten egg and breadcrumbs. Place into the freezer for 10-15 minutes to harden. Meanwhile, make the sauce by frying the garlic with the oil. Add in the tomato paste and cook for 1 minute. Add in a drizzle of water, roasted peppers and lemon juice and cook down for 5-7 minutes. Remove off the heat, add in the basil and blitz till smooth. When ready, fry the mozzarella balls in hot vegetable oil till golden. To serve, spoon the sauce into the base of 2 deep plates with the hot crispy breaded mozzarella on top. Add on the toasted ciabatta and dress with basil or micro greens.
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