Monday, March 28, 2011

Amazing Appetizers:Mozzarella di Bufala in Costa di Pane Fritto e Pesto Basilico e Acciughe by Chef Francesco Parrella

Chef Francesco Parrella of A Taverna Do Re knew exactly what he was doing when he paired this
amazing appetizer with a glass of Asprnio D’Aversa Spumante Metedo Martinotti (Grotta Del Sole). A lightly fried mozzarella with an anchovy and basil pesto. Here is the surprisingly simple recipe:

50 g of mozzarella di bufala, bread dough, extra virgin olive oil (for frying), pine nuts, basil, and anchovies.

Wrap the mozzarella in the bread dough and fry in olive oil. Prepare a pesto using the basil, pine nuts, anchovies, and olive oil. And there you have it.

A Taverna Do Re
2, Supp. Fondo Separazione,
Naples  80100
081 5522424

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