Artisan Stuffed Mozzarella

By Ben · cooked up in Sprig

Fresh mozzarella gets transformed into something extraordinary when you roll it around sun-dried tomatoes and fresh basil, then encase it in a crispy herbed panko crust that shatters between your teeth. The roasted red pepper aioli adds a smoky sweetness that plays beautifully against the molten cheese center. This is the kind of appetizer that makes dinner parties memorable.

Ingredients

• 2 pounds whole milk
• 1/4 cup white vinegar
• 1 teaspoon citric acid
• 1/2 teaspoon kosher salt
• 20 fresh basil leaves
• 1/3 cup sun-dried tomatoes, finely chopped

• 2 cups all-purpose flour
• 4 large eggs, beaten
• 3 cups panko breadcrumbs
• 1 cup Parmigiano-Reggiano, finely grated
• 2 tablespoons fresh oregano, minced
• 1 tablespoon fresh thyme, minced
• 6 cups vegetable oil for frying

• 2 large red bell peppers
• 3 egg yolks
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 3/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/4 cup aged balsamic vinegar
• Fresh basil leaves for garnish

Instructions

1. Heat milk to 185°F in a heavy-bottomed saucepan. Remove from heat and slowly stir in vinegar and citric acid. Let stand 10 minutes until curds separate from whey.
2. Strain curds through fine-mesh cheesecloth. Gather edges and twist into a ball, then knead under cool running water until smooth and elastic, about 5 minutes. Season with kosher salt.
3. Roast red peppers over open flame or under broiler until completely charred. Place in bowl, cover with plastic wrap, and steam 15 minutes. Peel, seed, and roughly chop.

1. For aioli: Whisk egg yolks, mustard, and garlic until pale. Slowly drizzle in olive oil while whisking vigorously until thick and emulsified. Fold in roasted peppers and lemon juice. Season with salt.
2. Reduce balsamic vinegar in small saucepan over medium heat until syrupy and reduced by half, about 8 minutes. Set aside to cool.
3. Divide mozzarella into 20 portions. Flatten each piece, place 1 basil leaf and 1/2 teaspoon sun-dried tomatoes in center, then roll tightly into logs. Chill 30 minutes.
4. Combine panko, Parmesan, oregano, and thyme in shallow dish. Set up breading station with flour, beaten eggs, and herbed panko mixture.

1. Working quickly, dredge each mozzarella stick in flour, then egg, then herbed panko, pressing gently to adhere. Double-coat by repeating egg and panko steps.
2. Heat oil to 350°F in deep heavy pot. Fry mozzarella sticks in batches of 4-5 for 2-3 minutes until golden brown and crispy. Transfer to paper towels immediately.
3. Arrange 2 sticks per person on warmed plates. Drizzle aioli decoratively around plate, add dots of balsamic glaze, and garnish with fresh basil leaves. Serve immediately while cheese is molten.

Chef's tips

Nutrition (per serving, estimated)

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