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
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.