HelloFresh
topBanner
Panko-Crusted Bocconcini

Panko-Crusted Bocconcini

with Greek Pasta Salad

Read more

A quick dip in mayo and a roll in crisp panko transforms these tasty fresh miniature mozzarella balls into the perfect greek pasta topper. Roasted peppers, pine nuts and capers bring the crunch and salt factor this pasta night favourite!

Allergens:Milk/LaitWheat/BléSulphites/SulfiteSoy/SojaEgg/OeufMustard/MoutardeTree Nut/Noix

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

170 g

Rigatoni

(ContainsWheat/Blé)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

113 g

Cherry Tomatoes

160 g

Sweet Bell Pepper

30 g

Capers

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

28 g

Pine Nuts

(ContainsTree Nut/Noix)

7 g

Basil

Not included in your delivery

1 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4393 kJ
Calories1050 kcal
Fat58 g
Saturated Fat19 g
Carbohydrate106 g
Sugar9 g
Dietary Fiber6 g
Protein21 g
Cholesterol90 mg
Sodium2230 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Baking Sheet
Strainer
Shallow Dish
Medium Bowl
Small Bowl
Parchment Paper
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. In a large pot, add 10 cups hot water and 2 tsp salt (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch strips. Rinse the capers under cold water then pat dry with paper towels.

2

On a baking sheet, toss peppers and tomatoes with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Bake in the middle of the oven, stirring halfway through cooking, until tender, 8-10 min.

3

Add pasta to the large pot with boiling water. Cook, uncovered, until pasta is tender, 10-12 min. When pasta is tender, drain, reserving 1/4-cup pasta water (dbl for 4ppl). Return to the same pot off the heat.

4

Pat the bocconcini dry with paper towels. Halve the bocconcini. Add the halved bocconcini and flour to a medium bowl. Toss to coat. Add the mayo to a small bowl. Combine the panko and Mediterranean Spice Blend in a shallow dish.

5

Working with one piece of bocconcini at a time, coat all over with mayo. Add the mayo-coated bocconcini to the shallow bowl with the panko mixture. Toss to coat. Transfer panko-coated bocconcini to a parchment-lined baking sheet. Repeat with remaining bocconcini. Bake in the middle of the oven until golden brown, 3-4 min. (NOTE: Its okay if the bocconcini melt slightly when baking. Let them cool slightly for 2-3 min before removing them from the baking sheet)

6

Add the reserved pasta water, 2 tbsp butter (dbl for 4ppl), roasted veggies, capers and pesto to the large pot with the pasta. Toss to combine. Divide the pasta between bowls. Top with the panko-coated bocconcini. Tear the basil over top and sprinkle with pine nuts.