This is a very easy recipe for a very tasty aperitivo. Aperitivo could be considered the Italian equivalent of the Spanish tapas and it is basically finger food eaten along with drinks. It can also substitute a more substantial appetizer for a dinner party. When I first met my husband he would often tell me how much he used to love “mozzarella sticks” in the USA… while I had never even heard of them. We do not eat them in Italy… they are not a traditional Italian dish, at least not in the form many of you readers know them. I guess this could be considered the “authentic version” of mozzarella sticks, only… they are not sticks and the cheese is 100% real mozzarella. I also added anchovies, to give the cheese (which is very mild) a little extra kick. I hope you enjoy them as much as my husband does!
Small mozzarelle (bocconcini)
Egg/s, lightly beaten
Vegetable oil for deep frying
Drain the bocconcini from their water and pat them dry. Make a small cut in each of them and insert half an anchovy in each bocconcino.
Now coat them in flour, then in the beaten egg, then in the breadcrumbs.
Then recoat them in egg and breadcrumbs again for a double coating. This will prevent the cheese from melting outside the coating.
Deep fry in hot vegetable oil until golden brown, drain the excess oil by keeping the fried mozzarelle on a kitchen paper for a couple of minutes.
Serve warm as an appetizer/finger food with a drink.