Fried Mozzerella with Rocket and Prosciutto

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 tablespoons red-wine vinegar

• 1 tablespoon anchovy paste

• 60 ml extra jungfruolja

• 2 large egg whites

• 240ml fine dry bread crumbs

• About 475ml olive oil for frying

• 450g salted fresh mozzarella, cut into 4 thick slices (without rounded ends)

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

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