Mozzarella bocconcini from Polpo: A Venetian Cookbook (of Sorts) (page 43) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on January 29, 2024

    While the end result was delicious and they were quickly devoured (how can you go wrong with fried cheese), I feel this recipe could have used some editing. For one thing there is no salt amount specified - simply "salted flour." I salted our flour based on my best judgment but in the end they needed more. A measurement would have been nice. And, unlike Polpo's chicken cutlet recipe, the egg had a very hard time adhering to the flour on the mozzarella. I had to flour, egg, bread, and then dip back into the egg for a second breading. That gave a robust enough crust and something for the egg to adhere to. Also, I definitely would have needed more than 1 egg even without those modifications.

  • Breadcrumbs on April 05, 2015

    p. 43 – I rarely deep fry anything but these sounded far too good to pass up and I loved RN’s suggestion to prepare the bocconcini earlier in the day and then just fry them before serving. We were having friends for a small plates lunch and these seemed like just the thing to welcome folks in the door. I made double the amount and still there wasn’t a morsel leftover. I also warmed up of RN’s sensational tomato sauce so folks could smear some of that on their plates as well if they wished. The lemon zest adds a nice and unexpected flavour to the breading and with a spritz of lemon just before serving, no sauce was required. These are truly scrumptious and I’d happily make them again. Photos here: http://chowhound.chow.com/topics/1009436?commentId=9511152#9511152

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