Fried Bocconcini with Vodka Sauce

Serves: 2-4 people

Prep: 10 mins

Cook: 5 mins

Total: 15 mins

Ingredients

For the vodka sauce

2 tbsp olive oil

50g unsalted butter, diced

3 cloves garlic, finely chopped

1 small shallot finely diced

½ tsp chilli flakes (optional)

¼ cup vodka

1 tbsp tomato paste

700g passata

¾ cup thickened cream

½ cup finely grated parmesan

Salt & black pepper, to taste

For the fried bocconcini

300g baby bocconcini (drained well)

½ cup plain flour

2 eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

Instructions

Step 1

Bring a large pot of salted water to the boil. Cook pasta until just al dente. Drain and set aside.

Step 2

In a large pan, heat olive oil over medium heat. Add onion and cook until soft and translucent Stir in garlic and tomato paste and cook for another minute, until the tomato pasta melts into the butter.

Step 3

Pour in vodka and let it simmer for 2–3 minutes to cook off the alcohol. Stir through cream and parmesan, cooking until silky and slightly thickened. Taste and adjust seasoning.

Step 4

Set up a crumb station: flour, egg, then breadcrumbs. Coat each bocconcini in flour, dip in egg, then coat in breadcrumbs. For extra crunch, repeat egg and breadcrumb step. Place into the refrigerator for an hour to allow to firm.

Step 5

Heat oil to 180°C. Fry bocconcini in batches for 1–2 minutes until golden and crisp. Drain on paper towel. Spoon warm vodka sauce into a serving bowl. Serve fried bocconcini alongside or piled high with sauce for dipping. Scatter fried bocconcini with extra parmesan.

Step 6

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Step 9

Notes

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