Name: Fried Mozzerella with Arugula and Prosciutto
Cook time: 25 min
Total time: 25 min
Yield: Makes 4 (main course) servings
Ingredients: 2 bunches arugula (3/4 pound total),coarse stems discarded; 5 ounces thinly sliced prosciutto (8 to 12 slices); 1 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces; 1/3 cup brine-cured black olives; 1/2 cup thinly sliced red onion; 2 tablespoons red-wine vinegar; 1 tablespoon anchovy paste; 1/4 cup extra-virgin olive oil; 2 large egg whites; 1 cup fine dry bread crumbs; About 2 cups olive oil for frying; 1 pound salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

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Fried Mozzerella with Arugula and ProsciuttoRomulo Yanes

Who says main dishes have to be conventional? Here, prosciutto moves aside to put the cheese front and center, and an array of antipasto staples frame the crisp, gooey fried mozzarella. An aromatic anchovy vinaigrette ties it all together.

Recipe notes

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