Melting Bocconcini

Cut the bocconcini into quarters and pat dry with kitchen towels.

Crumbs: Place all the ingredients into a food processor, season and process to fine crumbs.

Tip into a shallow dish.

Put the flour and eggs into two shallow dishes and season.

Coat the bocconcini first in the flour, then dip in the eggs. Repeat this process for a second time. Coat in the breadcrumbs, pressing them on well. Place on a tray and refrigerate until ready to cook. I like to double coat the bocconcini in flour and eggs as this protects the delicate cheese from the intense heat when deep frying.

Heat 3 cm of canola oil in a small deep saucepan to 180˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.

Cook the cheese in batches for 2-3 minutes until golden and crispy, turning them for even browning. Don’t overcrowd the pan. Drain on kitchen towels and place in a warm oven. Bring the oil back to cooking temperature before adding the next batch.

To serve: Pile the hot bocconcini in a bowl and top with freshly grated Parmesan. Serve immediately. Makes 12 pieces

Menu:  Enjoy with  Green Bean, Broad Bean and Caper Berry Salad, Capsicums with Almonds, Capers and Raisins, Fennel Salami Bruschetta with Rocket and Pinenuts, and finish with  Hazelnut and Aniseed Fregolata.