CAMPANIA REGION BUFALO MILK MOZZARELLA campania Region bufalo milk mozzarella served with loster in fried bread topped
with fresh tomato fondue and scallions
- sliced loaf bread kg.0100
- salt kg.300
- seed oil dl.5
- flour 00 kg.0100
- mozzarella Gr.150
- lobster Gr.300
- whole eggs N°2
- grated parmesan cheese Gr.20
- tomato sauce fresh tomatoes Gr.100
- scallions Gr.100
- olive oil Cl.1
- salt Qu.b.
- basil Gr.10
- milk Cl.10
Slice in equal parts the bread and mozzarella boil and clean the lobster then
slice on a bamboo stick place a piece of bread, a slice of mozzarella, a slice
of lobster start and end with a slice of bread prepare the batter with the flour,
eggs and milk. Slice and remove the seeds from the fresh tomatoes. Clean and slice
the scallions. Place in a pan tomatoes, scallions, oil, salt, basil and cover.
Place pan in oven for 30 minutes. When cooked whisk the tomato sauce, salt to
taste Dip the bamboo stick in batter and deep fry. Serve with tomato sauce.