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

Ideas
2 servings Prep: 20 mins
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dairy

By Food24 November 03 2009
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Ingredients (15)

6.00 mozzarella cheese — bocconcini
125.00 ml breadcrumbs
30.00 ml flour
2.00 eggs — beaten
6.00 artichokes — Italian-dtyle, in oil, quartered
8.00 plum tomatoes — baby
10.00 fresh basil
125.00 ml fresh chillies — 573
250.00 ml parmesan cheese — grated
250.00 ml pine nuts
1.00 garlic — cloves
5.00 ml sea salt and freshly ground black pepper
6.00 baby salad leaves
10.00 ml balsamic reduction
250.00 ml oil
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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.



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