- 450g/16oz buffalo mozzarella, torn into large pieces, about 50g/2oz each
- plain flour, seasoned with salt and freshly ground pepper
- 2 free-range eggs, beaten
- fresh breadcrumbs, for rolling
- 200ml/7fl oz vegetable oil, for frying
- 200g/7oz cherry tomatoes, halved
- 10 canned anchovies, rinsed and drained, finely chopped
- salt and freshly ground black pepper
- 100ml/3½fl oz olive oil
- ½ lemon, juice only
- 1 tbsp fresh thyme leaves
- 1 garlic clove, crushed
- 1 tbsp pine nuts
- 2 tbsp red wine vinegar
- Preheat the oven to 180C/355F/Gas 4.
- Thread two pieces of mozzarella onto each of four wooden skewers, that have been soaked in water for ten minutes, or until all the mozzarella has been used up.
- Dredge each mozzarella skewer in the seasoned flour, then dip into the beaten egg to coat.
- Dip and roll the mozzarella in the breadcrumbs to completely coat the cheese.
- Heat the oil in a deep frying pan until it's almost smoking hot. Add the skewers and fry, turning regularly, until they are crisp and golden-brown all over.
- Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
- For the tomato and anchovy sauce, place the tomatoes, cut-side up, into a shallow ovenproof dish.
- Place the anchovies on top of the tomatoes and season with salt and freshly ground pepper.
- Drizzle over the olive oil, then place into the oven to roast for 20 minutes, or until softened.
- Once the tomatoes are cooked, add the lemon juice, thyme, garlic, pine nuts and red wine vinegar and mix gently with a spoon.
- To serve, place a spoonful of the tomato and anchovy sauce onto each plate and serve with a mozzarella skewer on top.