TO DRINK: Jordan Chardonnay 2008, with a smattering of oak to match the smoky flavour of the mozzarella, and racy acid to cut through the richness.
Fried smoked mozzarella and rocket salad
- 250g smoked mozzarella
- 45ml (3 tbsp) cake flour
- 1 large egg, beaten
- 60ml (¼ cup) fresh breadcrumbs
- 45ml (3 tbsp) butter
- 100g fresh rocket
- 250g Roma or cherry tomatoes
Slice the mozzarella into four thick slices. Dust each slice with the flour, dip into the egg and then coat with the breadcrumbs.
Heat the butter in a heavy-based frying pan until it foams. Fry the mozzarella slices until crisp and brown on both sides. It will take less than a minute to seal the coating. The cheese should hardly even begin to melt, or the slices will start to fall apart.
Serve the mozzarella immediately on a bed of rocket and tomatoes.