Method

1

Lay mozzarella onto a paper towel and pat dry.

2

Make a small cut into each bocconcini and carefully insert the anchovy in it.

3

‘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.

4

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.

5

Insert the wooden stick and serve with a drizzle of honey and grated bottarga.

Prep Time30 minsCook Time5 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 16 Vannella Cheese Bocconcini mozzarella
 8 Delicious Anchovies, cut in half
 4 eggs free range, whisked + 25ml milk
 200 g breadcrumb
 100 g plain flour
 1 l vegetable or sunflower oil
 40 g honey
 50 g Bottarga, graded
 16 wooden sticks (long)

Ingredients

 16 Vannella Cheese Bocconcini mozzarella
 8 Delicious Anchovies, cut in half
 4 eggs free range, whisked + 25ml milk
 200 g breadcrumb
 100 g plain flour
 1 l vegetable or sunflower oil
 40 g honey
 50 g Bottarga, graded
 16 wooden sticks (long)

Directions

1

Lay mozzarella onto a paper towel and pat dry.

2

Make a small cut into each bocconcini and carefully insert the anchovy in it.

3

‘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.

4

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.

5

Insert the wooden stick and serve with a drizzle of honey and grated bottarga.

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