Rosanna Marziale's recipe: Mozzarella Ball

Ingredients for 4 people

For the mozzarella ball

4 buffalo mozzarellas from Campania PDO, 140 g each
80 g egg noodles
80 g of pesto
40 g grated grana padano cheese
3 eggs
50 g flour
200 g of toasted white pancarrè
extra virgin olive oil
300 g peanut seed oil
Balsamic vinegar reduction
Salt and pepper

For the pea sauce

300 g frozen peas
1 shallot extra virgin olive oil
salt and pepper

For the grilled Piennolo del Vesuvio cherry tomato sauce

500 g Piennolo del Vesuvio cherry tomatoes
Extra-virgin olive oil
1 shallot
Salt and pepper to taste.

Procedure

Cook the peas in boiling water and cool them in water and ice. In a frying pan, sauté shallots with oil, add peas and allow to flavor for a few minutes, adding a ladleful of cooking water. Season with salt and pepper. Blend the peas with a heat or immersion blender and strain the sauce through a colander.

Divide the Piennolo del Vesuvio cherry tomatoes in half and grill them skin side down, causing them to burn, then discard the blackened parts. In a pan with the oil and shallot, brown the grilled cherry tomatoes and adjust the salt and pepper. Blend and strain the sauce, then set aside.

Cook the egg noodles al dente and toss them in a pan with a drizzle of extra virgin olive oil, pesto and grated grana padano. Divide the pasta into 4 portions. Arrange the buffalo mozzarella on 2 plates, loosen in the microwave at 800 W for 1 to 2 minutes, depending on consistency. Spread the mozzarella with your hands, then arrange the pesto noodles in the center.

Quickly reseal the sides of the mozzarella (this process should be done before it cools). Form spheres by shaping the mozzarella with your hands to return it to its original round shape. Dry stuffed mozzarella balls and pass them first in flour, then 3 times in egg and previously toasted and grated white breadcrumbs. Fry the mozzarella balls in hot peanut oil at 170 °C, season with salt and pepper.