Home > Recipes & Trends > Italian > Stuffed and Fried Galbani® Mozzarella Ball
  • Serves: 1


    • 1 Galbani® mozzarella ball, drained

    • Grapeseed, peanut or sunflower oil, for frying

    • 6 Basil leaves

    • 3 Anchovies

    • For the coating:

    • Plain flour

    • 2 Eggs, lightly beaten

    • Homemade fine dried breadcrumbs

    • For the tomato sauce:

    • 800g Tinned plum tomatoes

    • 1 Red onion finely chopped

    • 5 tsps Extra virgin olive oil

    • ½ tsp Salt

  • Method

    • 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.