Sunday, January 29, 2012
Prosciutto Wrapped Mozza Balls
This is a family favourite.
One of my favourite restaurants makes this dish, and after craving it ALL THE TIME, I decided I should figure out how to make it.
Prosciutto Wrapped Mozza Balls:
Wrap cocktail boccocini balls in long strips of prosciutto and fry in non stick pan, until the prosciutto sticks shut and the mozza is warm.
2 cans of diced tomatoes
1 can of olive oil and peppers diced tomatoes
2 cloves of garlic, diced
2 medium onions, diced
1 tbsp. sugar
1 tsp. red pepper flakes
salt and pepper
chopped fresh basil
Saute onions and garlic in 3 tbsp. of olive oil until soft. Add remaining ingredients and simmer for 1 hour. (I use an immersion blender to make the sauce less chunky).
Put some mozza balls into a bowl and spoon sauce over top. Top with parmesan and serve with warm greek pitas.