Breaded Mozzarella with Tomato Sauce and Pesto

Ingredients

• 20 g fresh basil
• 1 tbsp pine nuts
• 1 Garlic clove
• Sea salt
• 20 g freshly grated Parmesan
• 60 ml olive oil
• pepper (ground)
• 4 tomatoes
• 1 Red Onion
• 1 tbsp chopped coriander leaves
• 2 tbsp olive oil
• Lemon juice
• a pinch of sugar
• Sea salt
• 4 mini mozzarella balls (ca. 600 g)
• Salt
• pepper (ground)
• 2 tbsp flour
• 1 egg
• 50 g breadcrumbs
• oil for frying
• basil for garnish

Instructions

1. 1.

   For the pesto, strip the basil leaves from the stems. Coarsely crush them with the pine nuts and peeled garlic cloves in a mortar, gradually adding salt and parmesan, then drizzle in olive oil in a thin stream. Season with salt and pepper.

2. 2.

   Wash the tomatoes for the salsa, cut off the stem ends, and dice them.

3. 3.

   Wash the peppers, halve lengthwise, deseed, and dice them as well. Peel and dice the onions. Add coriander leaves and olive oil, then season with lemon juice, sugar, and sea salt.

4. 4.

   Drain the mozzarella balls thoroughly, season with salt and pepper, coat in flour, dip in beaten egg, and roll in breadcrumbs. Fry in hot oil (about 170 °C) for roughly 5 minutes until golden brown.

5. 5.

   Arrange the salsa and pesto on plates, place a baked mozzarella ball on each, and garnish with basil before serving.