Caprese Salad with Prosciutto and Fried Artichokes
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 764, total fat 58 G., saturated fats G., proteins 38 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 764, total fat 58 G., saturated fats G., proteins 38 G., carbohydrates 28 G., fiber G., cholesterol mg, sodium mg, sugar G.
Caprese salad with prosciutto and fried artichokes - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can (400g) of canned artichokes, drained and patted dry
- 450 g small tomatoes, quartered
- 450 g fresh mozzarella, sliced
- 8 slices Prosciutto (approx. 115g)
- 1/4 tsp salt, plus more as needed
- 1/4 tsp ground black pepper, plus more as needed
- 1/4 cup flour
- 1/2 cup olive oil
- 1 cup fresh leaves basilica
- 1/2 cup olives (preferably Sicilian olives), pitted and mashed
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Cooking the dish according to the recipe:
- Prepare artichokes: In a bowl, combine flour, salt, and pepper. Dredge the artichokes in the mixture, then shake off any excess. Heat a frying pan with olive oil. Add the artichokes to the hot oil and fry until golden brown and crispy, about 3 minutes per side.
Using a slotted spoon, transfer the fried artichokes to a paper towel-lined plate. Remove the pan from the stove, reserving the cooking oil. - Season the tomatoes with a little salt and ground pepper.
- Divide the mozzarella, tomatoes, prosciutto, and fried artichokes among the servings. Top with fresh basil leaves and olives, and drizzle with the remaining cooking oil.
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