Caprino Croquettes on a Mixed Leaf Salad
Ingredients (serves 4):
300g/10.5oz Caprino cheese
50g/1.8oz wheat flour (Italian type 00)
300g/10.5oz vegetable oil
Seasonal mixed salad leaves
Extra virgin olive oil
Salt to taste
Slice the Caprino cheese into 40g/1.4oz cubes. Beat the eggs well, then coat each cube of cheese first in the flour, then in the egg and finally in the breadcrumbs; repeat this process twice, then put the cubes to one side.
In a bowl, emulsify the sapa with the drizzled extra virgin olive oil until obtaining the desired consistency.
Heat the vegetable oil in a skillet to 170°C/338°F, then sauté the pieces of breaded Caprino for around a minute. Dress the salad with the sapa vinaigrette, then place the cheese croquettes on top, garnishing with a few flakes of sea salt.