Stuffed mozzarella ball with pancetta

Ingredients for 1 servings:

• 1 ball of mozzarella
• 3 slice(s) pancetta or a little more
• 1 tomato(s), dried in oil
• some thyme
• some rosemary
• some basil
• e.g. salt and pepper
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

on a rocket salad

Remove the mozzarella from the brine and dry thoroughly. Cut it in half and scoop out the cheese with a teaspoon, leaving about 1 cm of cheese. Finely chop the thyme, rosemary, basil, the scooped-out mozzarella, and the sun-dried tomato. Season generously with salt and pepper; the mozzarella absorbs a lot of flavor. Fill the scooped-out mozzarella (leaving some space between the mozzarella and the filling). Wrap it in bacon until barely any cheese is visible, so as to minimize spillage in the pan. Secure with a toothpick if necessary. Heat oil in the pan and fry the cheese until golden brown. As the cheese heats up, the space between the mozzarella and the filling closes. Delicious with arugula and a balsamic dressing.