Tomato carpaccio with crispy fried mozzarella
Thinly sliced tomatoes layered with golden fried mozzarella and finished with a basil-arugula sauce made with mozzarella water.
What you need
How Maurice does it
- 1
Slice the tomatoes paper-thin using a mandoline and arrange them on a serving plate.
- 2
Slice the fresh mozzarella into thick rounds. Reserve any mozzarella water for the sauce.
- 3
Set up a breading station: place flour, beaten egg, and panko breadcrumbs in separate shallow bowls. Dredge each mozzarella slice in flour, then egg, then panko, pressing gently to coat.
- 4
Heat sunflower oil in a small pot to about 180°C. Fry the breaded mozzarella for about 4 minutes total, flipping halfway, until golden and crispy. Drain on paper towels.
- 5
For the sauce, blend basil, arugula, mozzarella water, olive oil, grated Parmigiano Reggiano, and lemon zest with an immersion blender until smooth. Season with salt and pepper.
- 6
Place the fried mozzarella slices on top of the tomato carpaccio. Pour the green sauce over and garnish with fresh basil leaves and extra grated cheese.
- 7
Serve immediately and enjoy.
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