Bocconcini Coperti

Bocconcini Coperti

This is an easy recipe from or good Italian friend Vincenzo.

Ingredients, 4 serving:
Extra virgin olive oil
Bocconcini – 8 count per package
Prosciutto – 8 slices
Garlic – 3 cloves chipped finely
Italian tomatoes – 28 ounce can
Basil paste – 1/2 tspn
Sugar 1/2 tspn
Chilli pepper – to taste


Cover half of the bottom of a pan with olive oil. Put on medium heat. Add garlic, sugar and chili pepper.

Cook until garlic starts to sizzle and becomes transparent. Do not brown the garlic, it will give a burnt taste to the sauce.

Add caned tomatoes, chop the tomatoes with a hand blender or kitchen scissors. Let the sauce cook at medium heat to reduce about 10 – 15 minutes.

Add olive oil as needed to give sauce a nice sheen. Cook until desired consistency is attained.

Put it together

Put a small amount of sauce in a small oven proof dish.

Wrap bocconcini with prosciutto and place two in each dish.

Cover with sauce and bake a 350 until sauce bubbles and cheese starts to soften, about 15 minutes.

Serv with a toasted Italian bun.

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