This recipe was developed by Adam Swanson for Open Homes Australia. This recipe takes roughly a half an hour to complete, but will take longer if you roast and peel the capsicums yourself. Another option would be to purchase fire-roasted capsicum in a jar to make quicken the process.
|
Crumbed Cheese
|
|
| 220g | Cherry Bocconcini |
| vegetable oil, for frying | |
| 2 | eggs |
| 1/4 cup | milk |
| 1 cup | flour |
| 2 cups | breadcrumbs |
| 1 Tbsp | dried oregano |
| 1 Tbsp | dried basil |
| 10 | basil leaves |
|
Dipping Sauce
|
|
| 1 cup | capsicums, roasted, peeled, deseeded |
| 1 cup | cherry tomatoes, cut in halves |
| 4 | anchovies |
| 2 Tbsp | red wine vinegar |
| 1 Tbsp | dried chilli flakes |
| 2 Tbsp | olive oil |
| 1/4 cup | flat leaf parsley, roughly chopped |
| 1 | Heat oil in a large saucepan or a deep fryer to 180C. |
| 2 | To get your sauce started, place all ingredients into a pan and cook for three to four minutes or until tomatoes collapse. Blend the sauce in a blender or in a jug with a stick blender and season with salt and pepper. Wrap and keep hot until ready to serve the cheese. |
| 3 | Set up your crumbing station. Place flour into a tray or shallow dish. Miix the eggs and milk in a separate shallow bowl. In a third dish or shallow bowl, mix breadcrumbs, basil and oregano together. |
| 4 | First dip the Bocconcini into the flour, then egg wash and then gently toss through the breadcrumbs. Repeat until all bocconcini are crumbed. |
| 5 | Using a slotted spoon, transfer the crumbed bocconcini into the hot oil for 30 seconds or until golden brown, in small batches. Place on absorbent towel. |
| 6 | Fry basil leaves last, until crispy. |
| 7 | Serve on a plate with sauce on side and crispy basil leaves scattered over the top. |
Related Products
Similar Recipes
