Fried Mozzerella with Rocket and Prosciutto

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 16 Ene 2026

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This elegant fried mozzarella with rocket and prosciutto is a sophisticated starter that perfectly balances textures and flavours. The star of the dish is the golden, crisp-coated mozzarella, which offers a soft, melting centre that contrasts beautifully with the peppery rocket and salty prosciutto. Garnished with Mediterranean staples like roasted red peppers, brine-cured olives and red onion, it provides a vibrant and colourful opening to any celebratory dinner.

A classic Mediterranean-style dish, this recipe is ideal for those seeking a restaurant-quality appetiser that can be assembled with ease at home. The addition of a sharp anchovy and red-wine vinegar dressing cuts through the richness of the fried cheese, creating a well-rounded flavour profile. Serve it alongside warm, buttery garlic bread with fresh parsley for a truly indulgent start to your meal.

Ingredients for Fried Mozzerella with Rocket and Prosciutto

2 bunches rocket (350g total),coarse stems discarded
140g thinly sliced prosciutto (8 to 12 slices)
1 (200g) jar roasted red peppers, rinsed and torn into large pieces
80ml brine-cured black olives
120ml thinly sliced red onion
2 cucharadas de vinagre de vino tinto
1 tablespoon anchovy paste
60ml de aceite de oliva virgen extra
2 claras de huevo grandes
240ml fine dry bread crumbs
About 475ml olive oil for frying
450g salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

How to make Fried Mozzerella with Rocket and Prosciutto

Divide rocket into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion.

Whisk together vinegar, anchovy, and 1/4 teaspoons each of salt and pepper. Whisk in extra-virgin oil.

Whisk egg whites with 1/2 teaspoons salt and 1/4 teaspoons pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate.

Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total. Drain briefly on paper towels, then transfer to plates.

Drizzle everything with vinaigrette.

Serve with: garlic bread with parsley

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.