Best 5 Pan Fried Mozzarella Wrapped In Prosciutto Recipes

PROSCIUTTO WRAPPED MOZZARELLA {THE CAPITAL GRILLE COPYCAT}

Steps:

• Preheat your oven to 425 degrees F; then combine the butter and cheese in a small bowl.
• Brush the butter mixture onto both sides of the bread; then place on baking sheet and cook 5-7 minutes, flipping halfway through until both sides are toasted. Remove from the oven and cool (leave the oven on).
• Cut the tomatoes in half, place them in a bowl; then add fresh chopped basil, balsamic vinegar, EVOO, Kosher salt and fresh ground black pepper. Allow to rest until you're ready to plate.
• Cut the cheese into twelve 1/2-inch strips; then wrap each piece of cheese with the prosciutto and repeat for all.
• Melt the butter in a large stainless steel skillet; then add the wrapped cheese to the pan. Cook for 1-2 minutes per side to sear the prosciutto; then place the pan in the oven. Cook for 3-5 minutes until the cheese starts to melt and is hot. (Remove the pan from the oven with an OVEN MITT, the handle WILL BE HOT!)
• Put the tomatoes in the center of the plate, arrange the Mozzarella on top of the tomatoes; then drizzle balsamic vinegar and EVOO around the plate and top with the toasted bread. Garnish with some more chopped fresh basil and serve warm.

PAN FRIED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.

MOZZARELLA AND PROSCIUTTO TURNOVERS

Steps:

• Roll the pastry out into a 12 by 18-inch rectangle. Slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested. Use a floured, round, 21/2-inch cutter to cut out the dough. Arrange the cut dough on the prepared pans, about 1- inch apart. In a bowl, stir together the cheese, ham, parsley and pepper. Brush the egg wash lightly on the dough and arrange the filling over half of each circle of dough. Fold the empty side of the dough over the filling and seal the edges well with your fingertips. Seal again by pressing around the rim with the back of the tines of a fork. Dip the fork in flour so it doesn't stick. Arrange the turnovers about 1-inch apart on the prepared. Refrigerate the turnovers loosely covered with plastic wrap until 30 minutes before serving. Set a rack in the upper third of the oven and preheat to 375 degrees. Egg-wash the tops of the turnovers and bake for about 20 minutes, until they're well colored and crisp. Cool the pastries on the pans and reheat to serve. Serving: Reheat the turnovers at 350 degrees at 350 degrees for about 10 minutes to serve them warm. Storage: Refrigerate or freeze leftovers and reheat before serving.

BAKED MOZZARELLA WRAPPED IN PROSCIUTTO

Steps:

• Preheat oven to 180C/160C fan forced.
• For each mozzarella, lay 2 slices of prosciutto on a flat surface side by side slightly overlapping and top with a basil leaf and a few slices of garlic (reserve a few slices to make dressing) and then top with mozzarella, wrap prosciutto to enclose and secure with a toothpick.
• Season with pepper and place on a baking tray and bake for 3 to 4 minutes or until mozzarella soften slightly and remove from oven and cool slightly and then remove toothpicks.
• Meanwhile, blend extra basil and reserved garlic in a food processor until finely chopped with a motor running, gradually add oil and process until smooth and season with salt.
• Spoon basil sauce onto serving plates and top with mozzarella parcels.

PAN-FRIED MOZZARELLA PARCELS

Steps:

• Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.
• While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.
• Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.