Ingredients
Mozzarella fior di latte
Breadcrumbs
Cornflakes
Flour
Egg
Rucola
Honey
Sesame seeds
Tomatoes
Sun-dried tomatoes
Sugar
Chilli flakes
Fresh basil
Oil for frying

Method

Start by doing the jam. Put the tomatoes, sun-dried tomatoes, basil, chilli flakes, sugar and a dash of water in a pot. Bring to a boil and simmer for several hours until the consistency is thick. Leave to cool and blend with a blender.

In a plastic bag, using a roller pin, bring the corn flakes to crumbs. Then pass the mozzarella through the flour, egg, and a mixture of breadcrumbs and corn crumbs. Repeat the process twice.

In a frying pan, pour the oil and heat well. Fry the mozzarella until golden brown from both sides.

In the same frying pan, fry the rucola, drain well on a paper napkin and drizzle with honey and sprinkle some sesame seeds.

Serve as an antipasto dish.

Sandro Deguara is a Chef patron, Ġarra Dine Wine Café, Qawra.

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