Bocconcini In Carrozza (v) Recipe

Prepare bocconcini for breading

Pat the mini mozzarella balls dry with paper towels to remove surface moisture. Place them on a tray and chill in the refrigerator for 15–20 minutes to firm up; this helps prevent leaks during frying.

Set up breading station

Place the flour in a shallow bowl and season with 1/4 tsp salt and a pinch of pepper. In a second bowl, whisk the 2 eggs with 2 tablespoons cold water until homogenous. In a third bowl, combine the breadcrumbs with the grated Parmesan and remaining 1/4 tsp salt and 1/8 tsp pepper.

Double-coat the bocconcini

Working with one bocconcino at a time, dredge it in flour, shaking off excess. Dip into the egg wash, then coat thoroughly in breadcrumbs. For a sturdier shell, return each coated bocconcino to the egg wash and then to the breadcrumbs for a second coating, pressing gently to adhere.

Fry until golden

Pour the vegetable oil into a medium nonstick skillet to a depth of about 1/4–1/3 inch (enough for shallow frying). Heat over medium heat until the oil registers about 350°F (175°C) or a small breadcrumb sizzles immediately. Add the bocconcini in a single layer, taking care not to overcrowd (fry in batches if needed). Cook 1–1.5 minutes per side until deep golden brown, turning gently with a slotted spoon or spatula. Remove to a paper towel–lined tray to drain and rest 1–2 minutes (the cheese will remain molten inside). Keep warm in a low oven (90–100°C / 200–210°F) if frying in batches.

Make pesto base

In a small food processor or blender, combine the basil leaves, toasted pine nuts, grated Parmesan, minced garlic, lemon juice, and a pinch of salt. Pulse to a coarse paste.

Finish the crema

With the processor running, drizzle in the olive oil until the mixture becomes a smooth, emulsified pesto. Transfer to a bowl and stir in the Greek yogurt or mascarpone to create a creamy consistency. Taste and adjust seasoning with the remaining salt and pepper. If the crema is too thick, thin with 1–2 teaspoons of warm water or extra olive oil to reach a sauce-like nappe consistency suitable for drizzling.

To serve, spread small spoonfuls or a thin swipe of crema al pesto on the serving plates or a long platter. Arrange the hot bocconcini in carrozza (fried mini mozzarella) on top. Sprinkle with microgreens or small basil leaves, a light dusting of lemon zest, and a pinch of coarse sea salt. Serve immediately while the cheese is molten inside.