Buffalo mozzarella bocconcini at Farina restaurant. Photo / Michael Craig.
This is a great entree to start the evening.
Serves 6
80ml extra-virgin olive oil
1 garlic clove, finely sliced
1 yellow capsicum, diced into 2cm pieces
1 red capsicum, diced into 2cm pieces
12 pitted black taggesca olives
12 capers
6 slices of Ghiotti parma ham
12 large basil leaves
300g buffalo bocconcini
Preheat oven to 200C.
Heat a medium saucepan over a high heat, add the oil, garlic and capsicum and saute until caramelised, then add olives and capers. Remove from heat and set aside.
Lay 6 slices of parma ham on bench, place a basil leaf and bocconcini ¾ of the length of ham and wrap ham around.
Place ham on a greased oven tray and bake at 200C for 5 minutes or until the bocconcini starts to melt.
To serve, arrange a serving plate and with capsicum and place wrapped bocconcini on top and garnish with basil leaves.
She never told them the five-course meal was vegan. So a cousin decided to act.