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,