Mozzarella Fritta Recipe
Flash fried over spicy pomodoro topped with pesto
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Ingredients
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For the Mozzarella Fritta
For the Spicy Pomodoro Sauce
For the Pesto
Method
For the Mozzarella Fritta
- 1
Prepare the Cheese
Cut the fresh mozzarella into 1-inch thick slices and set aside.
- 2
- 3
Bread the Cheese
Dip each mozzarella slice first in flour, coating evenly, then in the egg, and finally in the breadcrumb mixture. Ensure each piece is well-coated.
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 5
Fry the Mozzarella
Carefully add the breaded mozzarella slices to the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, until golden brown.
- 6
Drain and Keep Warm
Remove the fritta from the oil and place them on a paper towel-lined plate to drain excess oil. Keep warm.
For the Spicy Pomodoro Sauce
- 7
- 8
Sauté Garlic
Add the minced garlic and sauté for about 1 minute until fragrant.
- 9
Add Tomatoes and Seasonings
Stir in the canned crushed tomatoes, red pepper flakes, salt, and black pepper. Bring to a simmer.
- 10
Finish the Sauce
Let the sauce simmer for about 15 minutes, stirring occasionally. Stir in the chopped fresh basil before serving.
For the Pesto
- 11
Blend Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, olive oil, salt, and black pepper.
- 12
Process Until Smooth
Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.
