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:
Ingredients
50 g of mozzarella di bufala, bread dough, extra virgin olive oil (for frying), pine nuts, basil, and anchovies.
Procedure
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
Italy
081 5522424
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