Fried Mozzarella Stuffed with Prosciutto and
Another Lois Shedlowski recipe. I wish she'd take a break. I can't keep up.
*Makes 5 sandwiches*
15 slices Mozzarella (¼" thick) (12 oz) each rubbed with a cut garlic clove
¼ c pine nuts (pignoli), toasted
5 thin prosciutto slices, halved crosswise
10 fresh basil leaves
¼ c all-purpose flour
1 5oz package Panko Japanese breadcrumbs
¾ c unsalted butter, clarified
To assemble the "sandwiches" (5 of them), press pine nuts into a slice of
cheese, top with a prosciutto slice and a basil leaf. Cover with another
Mix flour and eggs to a smooth batter. Dip sandwiches in batter
and coat in breadcrumbs. Chill thoroughly.
Preheat oven to 350°F. Sauté sandwiches in butter until golden (3 min. per
side) and then bake 5 minutes.
Serve on top of a green salad or as a first course with a crusty bread.