Fior di Nonna Caprese
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!” **Recipe created by Alexander Basile from The Saucy Meatball in Fort Meyers, FL 2021 Fior·di·Latte Recipe Contest Finalist
Course: Appetizers
Ingredients
- 1 1⁄2 oz. Grande Bocconcini Fresh Mozzarella, 2 slices (1 ball)
- 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. Marinara sauce
- 1⁄2 oz. Grande Sopraffina® Ricotta
- 1 basil leaf
Directions
- 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.
- Wrap the stacked ingredients in 5 wonton wrappers.
- Create a breading station by placing flour, eggs and bread crumbs into individual bowls.
- Dredge the wonton wrapped ingredients in flour, coat with eggs, roll into bread crumbs.
- 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.
- On plate, place marinara sauce to coat bottom of plate, place fried Fior di Nonna onto center of plate.
- Finish with dollop of Grande Sopraffina Ricotta and basil leaf.
