Panko-Crusted Bocconcini
with Greek Pasta Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tbsp
Mediterranean Spice Blend
(Contains: Sulphites)
2 tbsp
All-Purpose Flour
(Contains: Wheat)
170 g
Rigatoni
(Contains: Wheat)
¼ cup
Basil Pesto
(Contains: Milk, Soy)
113 g
Cherry Tomatoes
160 g
Sweet Bell Pepper
30 g
Capers
2 tbsp
Mayonnaise
(Contains: Sulphites, Egg, Mustard)
28 g
Pine Nuts
(Contains: Tree nuts)
7 g
Basil
Not included in your delivery
1 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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)
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.
