- 6
Ingredients
- 6 SERVINGS
- 2 bunches arugula (3/4 lb total), coarse stems discarded
- 5 oz thinly sliced prosciutto (8 to 12 slices)
- 1 (7-oz) jar roasted red peppers, rinsed and torn into large pieces
- 1/3 cup brine-cured black olives
- 1/2 cup thinly sliced red onion
- 2 tablespoons red-wine vinegar
- 1 tablespoon anchovy paste
- 1/4 cup extra-virgin olive oil
- 2 large egg whites
- 1 cup fine dry bread crumbs
- 2 About 2 cups olive oil for frying
- 1 lb salted fresh mozzarella, cut into 6 thick slices (without rounded ends)
Preparation
Step 1
Divide arugula into 12 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 6 plates with roasted peppers, olives, and onion.
Whisk together vinegar, anchovy, and 1/4 tsp each of salt and pepper. Whisk in extra-virgin oil.
Whisk egg whites with 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl. Put bread crumbs in another shallow bowl.
Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate.
Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total.
Drain briefly on paper towels, then transfer to plates.
Drizzle everything with vinaigrette.
SERVE WITH: garlic bread with parsley