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Ingredients
for
4
Arugula with Proscuitto and Fried Bocconcini
20 min.
Time:
444
calories
Calories:
Health Score:
61 / 100
Ingredientsfor
- 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)
Preparation
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |