Capocollo wrapped bocconcini with ajvar

Capocollo wrapped bocconcini with ajvar

The first time I tried this dish, or something very much like it, was at a lunch at Bondi Hardware. It’s the type of dish that’s not only delicious, but works perfectly alongside others, as part of a sharing-style meal with free-flowing vino. I’ve combined the flavours of Italy (bocconcini & capocollo) and Croatia (ajvar), bringing together the smokey saltiness of the meat, creaminess of the cheese and rich fruitiness of the relish.

Use prosciutto if you wish, but just make sure you try your hand at the ajvar. It’s easy to make and tastes wonderful. A salad is all this dish needs, perhaps a couple of blackened red chillies to chomp into as you nibble your way around the platter.

Capocollo wrapped bocconcini with ajvar recipe

capocollo wrapped bocconcini with ajvar

serves 2-4, as a starter

 

  • Ajvar, recipe here
  • 100 g capocollo slices
  • 180 g cherry bocconcini
  • Olive oil
  • Salad leaves, to serve

 

Take a slice of capocollo and place a baby bocconcini in the centre. Roll tightly and secure with a toothpick. Repeat until all of the bocconcini is rolled in the capocollo.

Place a large frying pan over medium-high heat. Lightly drizzle some olive oil into the pan and fry the rolls on both sides until caramelised. Remove the toothpicks before serving.

To serve, smear some ajvar onto a platter or board and top with the cooked rolls. Drizzle a little olive oil over the rolls and serve hot, with a salad.

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