"Vannella’s delicious 100% buffalo milk, Buffalo Bocconcini is a crowd pleaser as it stands. However, I had to push it a little further by wrapping it in sage and anchovy, crumbing it and then deep frying it. Hold the phones people this is mind blowing, you will need this recipe."
Makes 7 pieces
FOR THE FRIED BOCCONCINI
1 Vannella Cheese Buffalo Bocconcini 180g
7 Anchovy fillets
7 large fresh Sage leaves
1 cup Plain Flour
3 eggs, lightly beaten
2 cups Panko Breadcrumbs
½ cup Parmigiano Reggiano, finely grated
Zest of 1 Lemon
Salt flakes, to season
White Pepper, freshly cracked
FOR THE CRUSHED PEAS
1 cup Frozen Peas (defrosted)
½ teaspoon Chilli Flakes
10 leaves fresh Mint
Juice of 1 Lemon
Salt flakes, to season
1/3 cup Extra Virgin Olive Oil
TO FRY & ASSEMBLE
750ml oil for frying (I use olive oil)
2 tablespoons of Chilli Oil
Small piece of Parmigiano Regiano, for grating
Prepare Breadcrumb Mix: Combine breadcrumbs, grated parmigiano, lemon zest, salt, and pepper in a bowl. Set aside.
Wrap Bocconcini: Wrap each bocconcini ball with a sage leaf and anchovy fillet, securing with a skewer or toothpick.
Coat Bocconcini: Dredge each wrapped bocconcini in plain flour, then dip into beaten egg, and coat with the breadcrumb mixture. Repeat the egg and breadcrumb steps for a double coating. Refrigerate uncovered until ready to fry.
Make Crushed Peas: Crush peas with salt, chili flakes, mint, olive oil, and lemon juice using a mortar and pestle (or pulse in a food processor) until the texture is like lumpy mayonnaise.
Fry Bocconcini: Heat oil in a pot or wok to 165°C. Fry the crumbed bocconcini until golden, drain on paper towels, and repeat with the remaining pieces. Optional: Fry extra sage leaves for garnish.
Assemble and Serve: Spoon crushed peas onto a plate, place the fried bocconcini on top, drizzle with chili oil, and finish with grated Parmigiano. Serve hot.
