Ingredients

• 450g/16oz buffalo mozzarella
• torn into large pieces
• about 50g/2oz each
• plain flour
• seasoned with salt and freshly ground pepper
• 2 free-range eggs
• beaten
• fresh breadcrumbs
• for rolling
• 200ml/7fl oz vegetable oil
• for frying
• 200g/7oz cherry tomatoes
• halved
• 10 canned anchovies
• rinsed and drained
• finely chopped
• salt and freshly ground black pepper
• 100ml/3½fl oz olive oil
• ½ lemon
• juice only
• 1 tbsp fresh thyme leaves
• 1 garlic clove
• crushed
• 1 tbsp pine nuts
• 2 tbsp red wine vinegar

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Thread two pieces of mozzarella onto each of four wooden skewers
• that have been soaked in water for ten minutes
• or until all the mozzarella has been used up.
• Dredge each mozzarella skewer in the seasoned flour
• then dip into the beaten egg to coat.
• Dip and roll the mozzarella in the breadcrumbs to completely coat the cheese.
• Heat the oil in a deep frying pan until it's almost smoking hot. Add the skewers and fry
• turning regularly
• until they are crisp and golden-brown all over.
• Carefully remove from the oil with a slotted spoon and drain on kitchen paper.
• For the tomato and anchovy sauce
• place the tomatoes
• cut-side up
• into a shallow ovenproof dish.
• Place the anchovies on top of the tomatoes and season with salt and freshly ground pepper.
• Drizzle over the olive oil
• then place into the oven to roast for 20 minutes
• or until softened.
• Once the tomatoes are cooked
• add the lemon juice
• thyme
• garlic
• pine nuts and red wine vinegar and mix gently with a spoon.
• To serve
• place a spoonful of the tomato and anchovy sauce onto each plate and serve with a mozzarella skewer on top.