bocconcini with fresh pesto aioli

How to make bocconcini with fresh pesto aioli recipe

Serves 4

Total cooking time 20 minutes

Ingredients:
100 g (3½ oz) fresh white breadcrumbs
zest of 1 lemon, finely grated
generous pinch of chilli flakes
2 tablespoons thyme leaves
50 g (2 oz) plain flour
2 large eggs, beaten
300 g (10 oz) bocconcini (baby mozzarella balls), drained
vegetable oil, for deep-frying
salt and pepper
Fresh pesto aïoli
6 tablespoons fresh ready-made green pesto
200 g (7 oz) fresh mayonnaise
2 garlic cloves, crushed

Method:
Make the pesto aïoli by mixing together all the ingredients. Set aside.

Mix together the breadcrumbs, lemon zest, a few chilli flakes, a sprinkling of the thyme and some seasoning in a medium bowl. Place the flour in a second bowl and the eggs in a third.

Pat the mozzarella balls dry with kitchen paper. Roll the balls first in flour, then dip in the egg, then roll in the breadcrumb mixture. Repeat in the egg and breadcrumbs to create a double layer.

Half fill a saucepan or deep-fat fryer with vegetable oil. Just before serving, heat over a high heat to 180°C (350°F) or until a cube of bread sizzles and turns golden in 10–15 seconds.

Using a spider strainer or slotted spoon, lower batches of the crumbed mozzarella into the hot oil and fry for 3–4 minutes until golden brown. Remove and drain on kitchen paper.

Serve immediately with the fresh pesto aïoli.

For tomato, bocconcini & basil tricolore salad, slice 4 tomatoes and place in a wide salad bowl with a small handful basil leaves and 300 g (10 oz) bocconcini. Drizzle over 4 tablespoons extra virgin olive oil and squeeze over the juice of 1 lemon. Season well and serve with ciabatta bread. Total cooking time 10 minutes.

bocconcini with fresh pesto aioli