Fried Mozzerella with Arugula and Prosciutto

Ingredients

• •2 bunches arugula
• •5 ounces thinly sliced prosciutto
• •1 jar roasted red peppers
• •⅓ cup brine-cured black olives
• •½ cup thinly sliced red onion
• •2 tablespoons red-wine vinegar
• •1 tablespoon anchovy paste
• •¼ cup extra-virgin olive oil
• •2 large egg whites
• •1 cup fine dry bread crumbs
• •2 cups olive oil
• •1 pound salted fresh mozzarella
• •4 slices mozzarella slices

Cooking Instructions

1. 1.

   Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion.

   5 min

2. 2.

   Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper. Whisk in extra-virgin oil.

   3 min

3. 3.

   Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate.

   8 min

4. 4.

   Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total. Drain briefly on paper towels, then transfer to plates.

   7 min

5. 5.

   Drizzle everything with vinaigrette.

   1 min

6. 6.

   Serve with: garlic bread with parsley

   1 min