Fried Mozzerella with Arugula and Prosciutto Recipe

Name: Fried Mozzerella with Arugula and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches arugula (3/4 pound total),coarse stems discarded; 5 ounces thinly sliced prosciutto (8 to 12 slices); 1 (7-ounce) 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; About 2 cups olive oil for frying; 1 pound salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

Servings: persons

2 bunches arugula (3/4 pound total),coarse stems discarded
5 ounces thinly sliced prosciutto (8 to 12 slices)
1 (7-ounce) 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
About 2 cups olive oil for frying
1 pound salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

1
Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto.
2
Divide among 4 plates with roasted peppers, olives, and onion.
3
Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper.
4
Whisk in extra-virgin oil.
5
Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl.
6
Put bread crumbs in another shallow bowl.
7
Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating.
8
Transfer to a plate.
9
Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
10
Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total.
11
Drain briefly on paper towels, then transfer to plates.
12
Drizzle everything with vinaigrette.
13
Serve with: garlic bread with parsley

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bunches arugula (3/4 pound total),coarse stems discarded, 5 ounces thinly sliced prosciutto (8 to 12 slices), 1 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces, 1/3 cup brine-cured black olives, and more.

Yes, Fried Mozzerella with Arugula and Prosciutto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Mozzerella with Arugula and Prosciutto

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