Great chefs’ recipes: recipe for Fried Mozzarella

Great chefs’ recipes: recipe for Fried Mozzarella on a cream of peas. A brilliant interpretation of the traditional recipe of Fried Mozzarella. The specialty, made with buffalo mozzarella, was made by a young chef from Naples, Rosanna Marziale, one of the most renowned restaurants in Caserta: Le Colonne restaurant. Ingredients for a person For the ball of mozzarella:

• 140 g mozzarella
• 40 g noodles
• 18 g pesto
• 5 g grated Parmesan cheese
• 1 egg
• 5 g flour
• 30 g breadcrumbs, polenta, sliced bread
• oil for frying
• salt and pepper

Total per ball: 216 g For the sauce of peas:

• 75 g frozen peas
• 22 ml water
• 10 g shallots
• 1 g lard
• 10 g extra virgin olive oil
• salt

Total cream: 100 ml per dish Processing: Cook the noodles al dente in salted water, drain and toss in a bowl with the pesto. Let the cheese melt in microwave one at a time, crush the hot mixture, and quickly close the mozzarella stuffed with seasoned noodles. Left it a few seconds in cold water with ice. Dry the balls. Dip them one at a time in flour, beaten egg and in the mix of bread crumbs. Then fry in hot oil. For the sauce: Put in the oil the bacon and shallots, after a minute remove the bacon and sauté the peas by adding water. Blend it all. Serve the sauce under the ball of mozzarella cheese and decorate with buds or leaves of dried vegetables.