Surprise your guests with a burst of flavors thanks to the fried scamorza bites, accompanied by an irresistible sun-dried tomato pesto.
INGREDIENTS
- 2 scamorzas
- 3 eggs
- 100g flour
- 200g breadcrumbs
- 0.5l peanut oil for frying
- 100g sun-dried tomatoes in oil
- 50g fresh basil
- 50g almonds or pine nuts (you can lightly toast them for a more intense flavor)
- 2 garlic cloves
- 100g grated Grana cheese
- 150ml extra virgin olive oil
- Salt and pepper to taste
PREPARATION
Start by heating the oil in a deep pan or fryer to a temperature of about 170-180°C.
Prepare three plates. In the first, place the flour, in the second, beat the eggs with a pinch of salt and pepper, and in the third, place the breadcrumbs.
Cut the scamorzas into large cubes and coat each cube in flour, ensuring all sides are well covered, then dip it in the beaten eggs and finally in the breadcrumbs, pressing well to adhere.
Repeat this process for all pieces, placing them on a tray.
Once the oil is sufficiently hot, fry the scamorza bites a few at a time, ensuring not to overcrowd the pan to maintain even cooking.
Cook the scamorza bites for 2-3 minutes or until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to remove excess oil.
Now make the sun-dried tomato pesto. Start by draining the sun-dried tomatoes well from excess oil.
In a blender or food processor, place the sun-dried tomatoes, fresh basil, almonds or pine nuts, garlic cloves, and grated Grana cheese. Blend the ingredients at low speed, making sure to scrape the sides of the container to ensure everything is evenly mixed.
Continue blending while slowly adding the extra virgin olive oil until you achieve a creamy consistency. Taste the pesto and add salt and pepper to taste. You can also adjust the consistency with a bit more oil if necessary.
Transfer the pesto to a bowl and serve it with the scamorza bites.