for 4 people

Sauce

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
1	red chilli pepper, deseeded, finely chopped
1 tbsp	tomato puree
½ dl	white wine
1 tin	chopped tomatoes (approx. 400 g)
1 tbsp	capers, drained
¼ tsp	salt
a little	pepper

Crumb coating

80 g	breadcrumbs
30 g	white flour
1	egg
½ tsp	salt
4	Mozzarellas di bufala (buffalo mozzarella) Galbani (approx. 125 g each)

To fry

2 tbsp	olive oil
2 sprig	basil, leaves torn off

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.

Show complete recipe