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
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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
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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. |