Name: Fried bocconcini with roasted capsicum sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 medium red capsicum; 2 medium egg tomatoes, halved; 2 clove garlic, unpeeled; 2 teaspoon olive oil; 2 tablespoon plain flour; 1 egg, beaten lightly; 1/2 cup (50 grams) packaged breadcrumbs; 1/4 cup (20 grams) finely grated parmesan cheese; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 teaspoon finely grated lemon rind; 16 cherry bocconcini cheese; vegetable oil, for deep-frying

Ingredients

1 medium red capsicum

2 medium egg tomatoes, halved

2 clove garlic, unpeeled

2 teaspoon olive oil

2 tablespoon plain flour

1 egg, beaten lightly

1/2 cup (50 grams) packaged breadcrumbs

1/4 cup (20 grams) finely grated parmesan cheese

2 tablespoon finely chopped fresh flat-leaf parsley

2 teaspoon finely grated lemon rind

16 cherry bocconcini cheese

vegetable oil, for deep-frying

Method

1.Preheat oven to 200°C.

2.Quarter capsicum; remove seeds and membranes. Combine capsicum, tomato, garlic and oil in small baking dish; roast, uncovered, about 20 minutes or until vegetables soften.

3.Peel garlic; blend or process garlic and vegetable mixture until smooth.

4.Place flour and egg in separate small shallow bowls. Combine breadcrumbs, parmesan, parsley and rind in another small shallow bowl.

5.Coat bocconcini in flour; shake off excess. Dip in egg, then in breadcrumb mixture.

6.Meanwhile heat oil in wok; deep-fry bocconcini, in batches, until golden. Drain on wire rack over tray.

7.Serve bocconcini with sauce.

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Ingredients

Method

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