Fried Bocconcini Balls with Puttanesca Sauce

By Chef Paul Lillakas


Hands on time: 30 minutes

Total Time: 1 hour 15 minutes  

Makes: 4 servings



Puttanesca Sauce:

1 tbsp olive oil

2 anchovy filets, finely minced

5 kalamata olives, finely chopped into paste

1 ½ tsp capers finely chopped into paste

1 clove garlic, minced

6 basil leaves, finely chopped

1 cup Passata (strained tomatoes)

1/2 tsp granulated sugar

1/4 tsp red chili flakes

Pinch of sea salt (optional)

Freshly Ground black pepper


2 eggs

3/4 tsp sea salt

Freshly cracked black pepper

1/2 cup all-purpose flour

3/4 cups Seasoned Italian Breadcrumbs

1 container (200g) Saputo Bocconcini, drained

Canola Oil for Frying


Basil or parsley leaves to garnish



Heat olive oil in small pot over medium heat. Add anchovy, olives, capers, garlic and basil. Cook, stirring for 1 minute. Add finely chopped tomatoes, sugar, chili flakes, salt (if using) and pepper. Bring to simmer, reduce to low and cook, stirring occasionally, until thickened, about 3-5 minutes. Remove from heat and cover.

In medium bowl, whisk together eggs and 1/4 tsp salt. In another medium bowl, whisk together flour and remaining salt. Pour breadcrumbs into third medium bowl.

Bread Bocconcini by first dipping them into flour, then into egg mixture, then into breadcrumbs, pressing to coat. Repeat with egg and breadcrumbs once more for a double coating. Repeat one more time if any holes are visible. Arrange on a plate. Freeze for 45 minutes.

In skillet, heat about 1 inch of canola oil to 350F (176C). Fry Bocconcini, flipping occasionally until golden brown, about 1-2 minutes. Move to paper towel-lined plate to drain.

Garnish with basil leaves and serve immediately with sauce for dipping.


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