Method
Lay mozzarella onto a paper towel and pat dry.
Make a small cut into each bocconcini and carefully insert the anchovy in it.
‘Bread crumb’ each piece of mozzarella by starting with flour, then egg and breadcrumb. Ideally, rest in the fridge for approx 10 minutes, then crumb again but this time only with egg and breadcrumb.
Bring the oil to 180°C then fry 4-6 pieces at a time until golden. Turn them around constantly and cook till golden for 2-3 minutes or till ready. When ready, remove from oil and place onto a tray with a paper towel.
Insert the wooden stick and serve with a drizzle of honey and grated bottarga.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Lay mozzarella onto a paper towel and pat dry.
Make a small cut into each bocconcini and carefully insert the anchovy in it.
‘Bread crumb’ each piece of mozzarella by starting with flour, then egg and breadcrumb. Ideally, rest in the fridge for approx 10 minutes, then crumb again but this time only with egg and breadcrumb.
Bring the oil to 180°C then fry 4-6 pieces at a time until golden. Turn them around constantly and cook till golden for 2-3 minutes or till ready. When ready, remove from oil and place onto a tray with a paper towel.
Insert the wooden stick and serve with a drizzle of honey and grated bottarga.
