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Fior di Nonna Caprese

Recipe created by Alexander Basile from The Saucy Meatball in Fort Meyers, FL
2021 Fior·di·Latte Recipe Contest Finalist

Inspired by his Nonna and Italian ancestry, Alexander created his Fior di Nonna Caprese appetizer to resemble a similar dish they would cook together when visiting her in Italy. As Alexander says, “When you have good roots, good ingredients, and love food, inspiration comes easy!"

Course: Appetizers
Products used: Fior·di·Latte, Ricotta, Sopraffina Ricotta

Ingredients

Directions

Ingredients

Fior di Nonna Caprese Yield: One serving
  • 1 1/2 oz. (1 ball) Grande Bocconcini Fresh Mozzarella, 2 slices
  • 1 oz. Tomato, sliced
  • 1 oz. Eggplant, grilled
  • 1/2 oz. Prosciutto, thinly sliced
  • 2 oz. Portobello mushrooms, sliced and sautéed
  • 5 slices Wonton wrappers
  • 1 cup All-purpose flour
  • 2 large Eggs, beaten
  • 1 cup Italian bread crumbs
  • 2 oz. Mariana sauce
  • 1/2 oz. Grande Sopraffina® Ricotta
  • 1 basil leaf

Directions

Fior di Nonna Caprese
  1. Arrange one slice of Grande Bocconicini Fresh Mozzarella on a plate and top with sliced tomato, grilled eggplant, prosciutto, sliced portobello mushrooms and finish with another slice of Grande Bocconcini Fresh Mozzarella.
  2. Wrap the stacked ingredients in 5 wonton wrappers.
  3. Create a breading station by placing flour, eggs and bread crumbs into individual bowls.
  4. Dredge the wonton wrapped ingredients in flour, coat with eggs, roll into bread crumbs.
  5. In a deep fryer preheated to 350°F, gently place breaded Fior di Nonna into oil and fry until golden brown. Approximately 2 to 3 minutes.
  6. On plate, place marinara sauce to coat bottom of plate, place fried Fior di Nonna onto center of plate.
  7. Finish with dollop of Grande Sopraffina Ricotta and basil leaf.