Fried Mozzarella Stuffed with Prosciutto and Pine Nuts
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*Makes 5 sandwiches*

15 slices Mozzarella (¼" thick) (12 oz) each rubbed with a cut garlic clove
¼ c pine nuts (pignoli), toasted
5 thin prosciutto slices, halved crosswise
10 fresh basil leaves
¼ c all-purpose flour
2 eggs
1 5oz package Panko Japanese breadcrumbs
¾ c unsalted butter, clarified

To assemble the "sandwiches" (5 of them), press pine nuts into a slice of
cheese, top with a prosciutto slice and a basil leaf. Cover with another
cheese slice. 

Mix flour and eggs to a smooth batter. Dip sandwiches in batter
and coat in breadcrumbs. Chill thoroughly. 

Preheat oven to 350°F. Sauté sandwiches in butter until golden (3 min. per 
side) and then bake 5 minutes.

Serve on top of a green salad or as a first course with a crusty bread.

Lois Shedlowski