Crispy Mozzarella Fried Pasta with Conchiglie
Conchiglie Pasta Enhanced with the Savory Flavor of Fried Mozzarella
Enjoy pasta paired with fried mozzarella! Small mozzarella balls (bocconcini) are fried until golden and placed atop conchiglie pasta sautéed with tomato sauce. The tender conchiglie, coated in rich tomato sauce, and the delightful mozzarella fritters create a perfect harmony. This dish offers a wonderful contrast of textures and flavors, making any meal special.
For the Fried Mozzarella
- 10 bocconcini (small mozzarella balls)
- 1 large egg, lightly beaten
- 2 tablespoons all-purpose flour
- 1/2 cup breadcrumbs
For the Pasta
- 1 handful conchiglie pasta (approx. 80g)
- 1 cup tomato sauce
- A little grated Grana Padano cheese
- 1 handful conchiglie pasta (approx. 80g)
- 1 cup tomato sauce
- A little grated Grana Padano cheese
Cooking Instructions
Step 1
First, cook the conchiglie pasta. Bring a generous pot of salted water to a rolling boil. Add about 80g of conchiglie pasta and cook for approximately 12 minutes, or according to package directions, until al dente. Drain the pasta well and set aside.
Step 2
Prepare the bocconcini for frying. Set up three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs. Dredge each bocconcini ball first in flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, roll it in the breadcrumbs, pressing gently to adhere. This ensures a crispy coating.
Step 3
Fry the breaded bocconcini until golden brown. Heat oil in a pan or pot to about 170°C (340°F). Carefully place the coated bocconcini into the hot oil. Fry for just a short time until the exterior is golden and crispy, but the cheese inside is still melty and soft. Avoid overcooking, as the cheese can melt out. Remove the fried mozzarella with a slotted spoon and place on paper towels to drain excess oil.
Step 4
Warm the tomato sauce and toss with the pasta. In a clean pan, heat 1 cup of tomato sauce over medium heat until warm and slightly bubbling. Add the cooked conchiglie pasta to the pan with the sauce. Stir gently to coat the pasta evenly and cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce’s flavor.
Step 5
Assemble the dish. Transfer the sauced conchiglie pasta to a serving plate. Arrange the freshly fried, crispy mozzarella balls on top of the pasta. Serve immediately for the best texture and temperature contrast.
Step 6
Finish with grated cheese. Sprinkle a little grated Grana Padano or Parmesan cheese over the dish. This adds a final touch of savory flavor and completes this delightful pasta creation.
