Ingredients
150g mozzarella fior di latte
50g breadcrumbs
1 egg
50g flour
30g rocket
50g tomatoes
15g chillies
20ml balsamic vinegar
20g sugar
5g garlic
20g onions
5g mustard seeds
10ml extra virgin olive oil

Method

Fry the onions, garlic and chillies, add the sugar and caramelise. Add the balsamic vinegar and reduce by half. Then add the tomatoes and mustard seeds.

Cook the jam for one-and-a-half hours on a low heat and stir frequently.

When the jam reaches the right consistency, set it aside to cool. This can be done a day in advance.

Cut the mozzarella into a square shape,1cm thick. First put it in the flour, then in the beaten eggs and finally in the breadcrumbs. Make sure it is well breaded.

Deep fry the breaded mozzarella at 170˚C for two minutes. Serve the mozzarella with some tomato and chilli jam, rocket and extra virgin olive oil.

Alex Camilleri is a Chef at Agliolio Restaurant, Radisson Blu Resort & Spa, Golden Sands.