Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Crumb coating
To fry
How it's done
Sauce
Heat the oil in a pan. Add the onion, garlic and chilli peppers, sauté for approx. 3 mins. Add the tomato puree and cook for approx. 1 min. Add the wine and tomatoes, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 15 mins., stirring occasionally. Mix in the capers, season.
Crumb coating
Empty the breadcrumbs and flour into two separate shallow dishes. Beat the egg in a deep dish, season with salt. Toss the mozzarella balls in the flour one at a time, shake off the excess, then dip them in the egg and breadcrumbs. Press the breadcrumbs down firmly.
To fry
Heat the oil in a non-stick frying pan. Reduce the heat, carefully fry the mozzarella all over for approx. 4 mins., plate up with the sauce, top with the basil.
| Serve with: | Toasted bread |
|---|
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