Recipe

A A A

• 2 bunches arugula (3/4 lb total),coarse stems discarded
• 5 oz thinly sliced prosciutto (8 to 12 slices)
• 1 (7-oz) jar roasted red peppers, rinsed and torn into large pieces
• 1/3 cup brine-cured black olives
• 1/2 cup thinly sliced red onion
• 2 tbsp red-wine vinegar
• 1 tbsp anchovy paste
• 1/4 cup extra-virgin olive oil
• 2 large egg whites
• 1 cup fine dry bread crumbs
• about 2 cups olive oil for frying
• 1 lb salted fresh mozzarella, cut into 4 thick slices (without rounded ends )

• 1 Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion.
• 2 Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper. Whisk in extra-virgin oil.
• 3 Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate.
• 4 Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total. Drain briefly on paper towels, then transfer to plates.
• 5 Drizzle everything with vinaigrette.
• 6 Serve with: garlic bread with parsley