Caprese Towers

Name: Caprese Towers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS + 100 ml sunflower oil; 4 Vine tomatoes; 2 Eggs (size M); 4 TABLESPOONS Flour; 80 g Panko (Japanese bread flakes); 1/2 Pot of basil; 2 (125 g each) balls of mozzarella cheese; 2 TABLESPOONS Balsamic cream

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1 TEASPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS + 100 ml sunflower oil
4 Vine tomatoes
2 Eggs (size M)
4 TABLESPOONS Flour
80 g Panko (Japanese bread flakes)
1/2 Pot of basil
2 (125 g each) balls of mozzarella cheese
2 TABLESPOONS Balsamic cream

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop. Wash and clean the tomatoes and cut into 3 thick slices. Whisk eggs in a deep dish.
2
Season tomato slices with salt and turn them first in flour, then in egg and finally in panko.
3
Wash basil, shake dry, pluck leaves from the stalks. Cut cheese into 8 slices. Heat 100 ml oil in a large pan, fry tomatoes in it in portions on each side for about 3 minutes.
4
Tomatoes, basil and cheese alternately layered on top of each other and arranged in 4 towers, drizzle with vinaigrette and balsamic cream. Sprinkle with remaining basil leaves and pepper.