Mozzarella Ball

Mozzarella Ball

Mozzarella Ball

An exclusive recipe for fried mozzarella balls, prepared by Italian chef Rosanna Marziale at Identità New York 2014: here are ingredients and preparation.

October 14, 2014

Cuisine

serves for

1

total time

0 HR 0 MIN

ingredients

peas
75 g, frozen
water
22 milliliters
Shallot
10 g, thinly sliced
Extra-virgin olive oil
10 g
tomatoes
4
Shallot
5 g, thinly sliced
Extra-virgin olive oil
5 g
salt
to taste
mozzarella di bufala campana DOP
140 g
capelli d'angelo pasta
40 g, preferablly Felicetti
basil purée
18 g
Grana Padano DOP
5 g
Eggs
1
Flour
5 g
breadcrumbs
30 g, made from toasted white bread
Canola oil
for frying
Black pepper
to taste, freshly ground
salt
to taste
basil
Extra-virgin olive oil
salt

Preparation

For the peas
Place a large pot of water on the stove and bring the frozen peas to a boil.

Once cooked, transfer the peas into a bowl of ice water; remember to preserve some of the water used to cook the peas.

In a large sauté pan, heat the olive oil and add the thinly sliced shallot.

Let the shallot sweat until translucent.

Add the peas to the pan and let them cook for a few minutes.

Pour in a ladle of the cooking water previously set aside and continue mixing.

Season with salt and pepper to taste.

Blend everything with a hand mixer or in a blender until smooth.

For the grilled tomato sauce
Divide the tomatoes in half and grill them on a ribbed hot plate until the skin begins to blacken.

Remove the tomatoes from the hot plate and allow them to reach room temperature.

Once they have cooled, remove the burned spots from the skin.

In a sauté pan heat the olive oil and add the thinly sliced shallot.

Let the shallot sweat until translucent then remove the pan from the heat.

In a blender, blend the tomatoes and shallot together.

Once blended, pass the mixture through a fine colander.

For the mozzarella ball
Place a pot of salted water on the stove and bring to a boil.

Add the pasta and cook until al dente.

Transfer the pasta from the water to a sauté pan with extra virgin olive oil.

Toss it with the basil purée and the Grana Padano cheese.

Place the mozzarella in the microwave at 800 Watts for 1-2 minutes, until it softens.

With your hands, create a well in the center of the mozzarella ball.

Place the seasoned pasta in the well and close it to recreate the original shape.

Place the flour and breadcrumbs on two separate plates and whisk the egg in a wide bowl.

Dry the filled mozzarella balls and dip it first in the flour, then in the egg and lastly in the breadcrumbs.

Repeat the last two steps twice.

Place the mozzarella ball in a sauté pan filled with frying oil heated to 170°C and fry it.

To plate, place the pea purée on one side of the plate, the grilled tomato sauce on the other and the fried mozzarella ball in the center.

Serve piping hot.

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