1 Pat the mozzarella dry with kitchen towel.
2 Slice a whole Galbani® mozzarella ball in half and drain over a sieve.
3 Stuff both halves equally with 6 basil leaves and 3 anchovies – fix two halves back together again.
4 Place the flour, beaten egg and breadcrumbs in separate shallow bowls.
5 Lightly roll the mozzarella ball in the flour, dip in the egg, and then roll in the breadcrumbs.
6 Double-crumb the cheese by dipping in the egg and rolling in the breadcrumbs a second time. The cheese should be completely coated with breadcrumbs so it does not leak out during cooking. Repeat with the remaining cheese.
7 Heat the oil in a deep-fryer to 170°C (340°F). When hot, fry the bocconcini for 1–2 minutes, turning frequently, until golden.
8 To create the tomato sauce, finely chop the onions and add to a frying pan with all other ingredients.
9 Use a potato masher to brake up the tomatoes. Bring the sauce to the boil and then lower heat allowing it to bubble rapidly.
10 Cook for 9 minutes until onions are softened.
11 Drain on kitchen towel and allow to cool a little before serving.
12 Serve, scattered with a little salt, on their own or with the spicy tomato sauce for dipping.