Arugula with Proscuitto and Fried Bocconcini

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Arugula with Proscuitto and Fried Bocconcini
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
444
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie444 cal.(21 %)
Protein18 g(18 %)
Fat36 g(31 %)
Carbohydrates13 g(9 %)
Sugar added1 g(4 %)
Roughage1.3 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin K134 μg(223 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.2 mg(14 %)
Folate49 μg(16 %)
Pantothenic acid0.5 mg(8 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C31 mg(33 %)
Potassium405 mg(10 %)
Calcium218 mg(22 %)
Magnesium33 mg(11 %)
Iron1.8 mg(12 %)
Iodine50 μg(25 %)
Zinc2.4 mg(30 %)
Saturated fatty acids15 g
Uric acid23 mg
Cholesterol177 mg
Complete sugar4 g

Ingredients

for
4
For the salad
200 grams Arugula
clarified butter (for frying)
12 scoops Bocconcini
Pastry flour (for dredging)
2 eggs (beaten)
breadcrumbs (for breading)
100 grams Prosciutto (thinly sliced)
For the dressing
4 Tbsps olive oil
1 tsp Walnut oil
3 Tbsps balsamic vinegar
salt
freshly ground peppers
1 pinch sugar
1 tsp chopped Fresh herbs (such as basil, thyme)
How healthy are the main ingredients?
Arugulaolive oilWalnut oilsugareggsalt

Preparation steps

1.

For the salad, pick over the arugula, rinse, drain well and place on 4 plates. Heat butter in a small saucepan.

2.

Meanwhile, drain the bocconcini, dredge in flour, dip in beaten eggs and coat in breadcrumbs.

3.

For the dressing, mix all ingredients together, season to taste and drizzle over the salad.

4.

Fry the bocconcini for about 3 minutes until golden brown, drain briefly on paper towels and place on the salad.

5.

Add prosciutto to the hot pan and cook until crisp. Add prosciutto to the salad and serve.