Tomato carpaccio with crispy fried mozzarella

What goes in

• 2 large ripe tomatoes
• 1 ball fresh mozzarella (about 125 g)
• 50 g all-purpose flour
• 1 egg, beaten
• 60 g panko breadcrumbs
• 500 ml sunflower oil, for frying
• 15 g fresh basil leaves
• 15 g fresh arugula
• 60 ml mozzarella water (reserved from the mozzarella ball)
• 2 tbsp olive oil
• 20 g Parmigiano Reggiano, freshly grated
• 1 tsp lemon zest (from about 1/2 lemon)
• Salt and black pepper, to taste

How to do it

1. 01

   Slice the tomatoes paper-thin using a mandoline and arrange them on a serving plate.

2. 02

   Slice the fresh mozzarella into thick rounds. Reserve any mozzarella water for the sauce.

3. 03

   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. 04

   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. 05

   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. 06

   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. 07

   Serve immediately and enjoy.