Fried Tomato Bufala Wan Tons with Aged Balsamic Vinegar
Heady with the recent success of my Tomato Bufala Tartlets, I have decided to recidive and make a batch of Fried Tomato Bufala Wan Tons this morning for a snack. Starting to cook for the Winter Fair tomorrow and I needed a break.
It was a lovely marriage between the crispy wan ton skin, the chewy mozzarella di bufala cheese, the fragrant fresh basil leaf and the fresh juicy cherry tomato. Fried the wan tons in olive oil (very quickly) and served them with an aged balsamic vinegar dip.
East meets west, happy that we have met. I also felt like Bach working on his variations.