Recipe Database
Fried mozzarella with Arugula and Prosciutto
Fried mozzarella with Arugula and Prosciutto
2 bunches Arugula
5 oz thinly sliced prosciutto
1 7oz. jar roasted red peppers, rinsed and torn into pieces
1/3 c. black olives
1/2 c. thinly sliced red onion
2 Tbl red wine vinegar
1 Tbl anchovy paste
1/4 c. Extra Virgin Olive Oil
2 large egg whites
1 c. dry bread crumbs
2 c. olive oil for frying
1lb. salted fresh mozzarella cut into 4 thick slices

Divide Arugula into 8 small bunches and loosely wrap with 1 or 2 slices of prosciutto. Divide among 4 plates with roasted peppers, olives, and onion. Whisk together vinegar, anchovy paste and salt and pepper. whisk in EVOO. Whisk egg whites with salt and pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate. Heat 1/2 inch olive oil in a 12 inch heavy skillet over medium high heat until it shimmers. Fry coated mozzarella turning carefully once or twice, until golden and cheese starts to melt but retains its shape, about 2 minutes. Drain briefly on paper towels and transfer to the salad plates. Drizzle everything with the vinaigrette.