Melting mozzarella bites
Published on 22 February 2017
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A tempting little starter, crisp outside and creamy and stretchy inside, with basil oil and tomato petals.
INGREDIENTS FOR 4 MOZZARELLAS
4 mozzarella bocconcini
2 eggs
1 cup Italian 00 flour
1 cup breadcrumbs
Salt
Groundnut oil
4 tomatoes
Basil
Extra virgin olive oil
I drain the mozzarella and dry it well with kitchen paper.
I put the white flour in a bowl and roll the mozzarella in it.
I beat 2 eggs with a pinch of salt in another bowl and add the mozzarella.
I put breadcrumbs in a third bowl and press them firmly around the mozzarella.
They should be well coated.
I repeat, dipping the mozzarella into the egg again.
Then into the breadcrumbs again.
This makes a crisp coating and prevents the mozzarella escaping during cooking.
I heat groundnut oil in a small saucepan and fry the mozzarella, turning gently. Fry gently so the centre melts gradually and the crust does not break.
Once golden, I drain them on kitchen paper.
Delicious hot, stretchy and creamy! I cut the tomatoes into 4, remove the seeds and place the mozzarella in the centre with basil oil.
INGREDIENTS FOR 4 MOZZARELLAS
4 mozzarella bocconcini
2 eggs
1 cup Italian 00 flour
1 cup breadcrumbs
Salt
Groundnut oil
4 tomatoes
Basil
Extra virgin olive oil
I drain the mozzarella and dry it well with kitchen paper.
I put the white flour in a bowl and roll the mozzarella in it.
I beat 2 eggs with a pinch of salt in another bowl and add the mozzarella.
I put breadcrumbs in a third bowl and press them firmly around the mozzarella.They should be well coated.
I repeat, dipping the mozzarella into the egg again.
Then into the breadcrumbs again.
This makes a crisp coating and prevents the mozzarella escaping during cooking.
I heat groundnut oil in a small saucepan and fry the mozzarella, turning gently. Fry gently so the centre melts gradually and the crust does not break.
Once golden, I drain them on kitchen paper.
Delicious hot, stretchy and creamy! I cut the tomatoes into 4, remove the seeds and place the mozzarella in the centre with basil oil.
Original source: https://incucinaconlilly.com/2017/02/22/mozzarelline-filanti/
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