Thursday, July 3, 2008

Fried Mozzarella with Arugula and Prosciutto

I made this for a weeknight dinner for 3 people. Instead of the anchovy paste and red wine vinaigrette I used the balsamic based vinaigrette that I put on everything and it tasted great. I also rubbed some olive oil and garlic on some baguette slices and made some crostinis to serve with the dish.

Fried Mozzarella with Arugula and Prosciutto

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)
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 1/4 teaspoon 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 still retains its shape, about 2 minutes total. Drain briefly on paper towels, then transfer to plates.
Drizzle everything with vinaigrette.


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