Fried Mozzerella with Arugula and Prosciutto

Fried Mozzerella with Arugula and Prosciutto
Photo by Romulo Yanes

Ingredients

  • About 2 cups olive oil for frying
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon anchovy paste
  • 2 tablespoons red-wine vinegar
  • 2 bunches arugula
  • 1/3 cup brine-cured black olives
  • 1 cup fine dry bread crumbs
  • + 5 more ingredients
    • 5 ounces thinly sliced prosciutto
    • 2 large egg whites
    • 1 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces
    • ½ cup thinly sliced red onion
    • 1 pound salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion. Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper. Whisk in extra-virgin oil. Whisk egg whites with 1/2 teaspoon salt and...

View full recipe at Epicurious

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