Bocconcini fritti al profumo di rosmarino

By Chef_Madel

Ingredients

• 1/2 cup (100 g) bread crumbs
• 4 tsp (20 ml) fresh rosemary, chopped finely
• 1 1/2 cups (150 g) flour
• 7 oz (200 g) Bocconcini cheese
• 1 egg beaten
• 4 very ripe Italian tomatoes, sliced thinly
• 1 small fennel bulb, minced
• To taste fresh basel leaves, snipped
• To taste salt and pepper
• 3 tbsp (45 ml) extra-virgin olive oil
• 2 tsp (10 ml) balsamic vinegar
• 2 cups (500 ml) vegetable oil

Preparation

Step 1

Combine bread crumbs and rosemary in a bowl.

Dip the bocconcini balls in flour, shake off excess, then dip them in the beaten egg. Roll in the herbed bread crumbs, shake off excess and set aside.

Arrange tomato slices in a ring around the edge of each plate. Place some fennel in the middle. Sprinkle with the snipped basil and season with salt and pepper. Drizzle with the olive oil and balsamic vinegar.

Fry the breaded Boccini in hot vegetable oil until golden. Remove with a slotted spoon and drain on paper towels.

Place fried bocconcini in the middle of the plates and serve.