(Mozzarelline panate con rucola, Prosciutto di Parma e aceto balsamico)
TO DRINK: Bellingham Maverick Sauvignon Blanc is full-bodied and herby with a hint of soft oak.
Crumbed baby mozzarella with wild rocket, Parma ham and balsamic vinegar
- 400g baby mozzarella (bocconcini)
- 80ml cake flour
- 2 large eggs, beaten
- 150g breadcrumbs
- oil, for deep-frying
- salt and freshly ground black pepper, to taste
- 150g Parma ham, thinly sliced
- extra virgin olive oil, to drizzle
- 150g rocket
- balsamic vinegar, to drizzle
Dry the mozzarella with a paper towel. Roll the mozzarella first in the flour, then the egg and finally in the breadcrumbs. Repeat the dipping step twice.
Heat the oil in a frying pan and fry the mozzarella in batches of four until golden brown, about 3 minutes. Drain and season while hot.
Preheat the grill. Cut the Parma ham into strips and lay side by side on a baking tray. Drizzle with a little extra virgin olive oil. Place under the grill for a few minutes until crispy. Drain.
Put the rocket in a mixing bowl and toss through a little olive oil and vinegar until well combined. Place the rocket in the centre of serving plates and season.
Place the mozzarella and Parma ham on top and dress the salad with more olive oil and balsamic vinegar, if required. Season to taste and serve immediately.