Reuben's Bocconcini and artichoke salad with poached tomato and basil pesto dressing

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 15
Servings 2
Time 20

Ingredients

  • 6
    bocconcini balls (small fresh mozzarella balls)
  • 125
    ml
    breadcrumbs
  • 30
    ml
    flour
  • 2
    eggs (beaten)
  • 6
    whole pieces of Italian-style artichokes in oil, quartered
  • 8
    baby plum tomatoes
  • 10
    big sweet basil leaves
  • 125
    ml
    olive oil
  • 250
    ml
    grated Parmesan cheese
  • 250
    ml
    pine kernels
  • 1
    garlic clove
  • 5
    ml
    Sea salt and pepper to taste
  • 6
    Baby salad leaves
  • 10
    ml
    Balsamic glaze
  • 250
    ml
    frying oil
 

Method

 
1. Heat half the olive oil in a small pot and add some salt and pepper. Remove from the heat, add tomatoes and leave to stand.
2. In a mortar and pestle mix together the basil, garlic and Parmesan cheese. Pound and slowly add the rest of the oil. Season with salt and pepper.
3. Add some sea salt and pepper to the flour mixture. Roll the bocconcini in flour, then in egg and finally in breadcrumbs. Repeat.
4. Refrigerate bocconcini for 15 minutes. On two plates, assemble equal amounts of salad leaves, tomatoes and artichokes.
5. Heat frying oil in a saucepan and deep-fry bocconcini until golden-brown in colour. Divide between plates and dress with basil pesto dressing and balsamic glaze.
 

Read more on: dairy
 

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