Fried Mozzerella with Arugula and Prosciutto Recipe

Fried Mozzerella with Arugula and Prosciutto Recipe

  • 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)
  1. 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.
  2. Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper. Whisk in extra-virgin oil.
  3. 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.
  4. 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.
  5. Drizzle everything with vinaigrette.
  6. Serve with: garlic bread with parsley