Summary

Ingredients

• 6 large vine tomato (s)
• 3 tablespoon basil pesto (Pesto alla Genovese), either homemade or from a glass
• 2 tablespoon balsamic vinegar, lighter
• 50 ml orange juice, freshly squeezed
• 2 tablespoon olive oil and something to fry
• some sea salt
• some pepper, colored or black, from the mill
• 250 g buffalo mozzarella (Mozzarella di Bufala)
• 50 g flour
• 1 egg (s), whisked
• 100 g breadcrumbs
• 1 bunch rocket
• some crema di balsamic vinegar

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Instructions

1. Wash, clean and slice the tomatoes and arrange on 4 plates in a circle like roof tiles. Mix 2 to 3 tablespoons of pesto together with the light balsamic vinegar, orange juice and 2 tablespoons of olive oil to a dressing and season with a little sea salt and a few turns of colored or black pepper from the mill.
2. Pat the mozzarella dry and cut into finger-thick slices. Turn each slice first in the flour, then in the beaten egg and finally in breadcrumbs, lightly pressing the breading.
3. Bake the breaded mozzarella slices in plenty of hot olive oil for about 1 minute on each side until golden brown. Then remove and drain on paper towels.
4. Wash the rocket, clean, shake dry, spread on the tomato slices and drizzle with the dressing. Arrange the fried mozzarella slices in the middle and garnish with a little crema di balsamic vinegar.
5. Fresh garlic baguette goes well with it, and if you dare, you can also add fresh strawberries.