Pan-fried mozzarella parcels

Pan-fried mozzarella parcels

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(5 ratings)

Ready in 15 minutes


Serves 4

James Martin's tasty mozzarella parcels are full of colour and flavour and they're ready in only 15 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal670
  • fat24g
  • saturates24g
  • carbs2g
  • sugars0g
  • fibre2g
  • protein47g
  • salt3.31g
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  • 4 x 150g balls of mozzarella, drained
  • 12 slices of speck bacon or prosciutto



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ frisée lettuce, washed and torn



    Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…

  • 2 ripe avocados



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • plum chutney, to serve



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • ciabatta or focaccia, to serve


  1. Cut the mozzarella into thirds and wrap each piece in a slice of speck or prosciutto. Heat the oil in a non-stick pan until very hot. Season the mozzarella and fry for a few minutes on each side until the speck or prosciutto is brown and crisp and the mozzarella is starting to ooze. Tip from James: the tip is to cook the mozzarella quickly so it doesn't toughen.

  2. While the mozzarella is cooking, arrange small piles of lettuce on four plates. Peel, stone and slice the avocados, adding a few slices to each plate. Remove the mozzarella parcels from the pan and put 3 on each plate.

  3. Pour the balsamic vinegar into the pan and stir to combine with the cooking juices. Drizzle the warm dressing over the leaves and parcels. Serve with plum chutney and slices of ciabatta or focaccia.

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Comments, questions and tips

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7th May, 2011
I have this often and it is one of my favourite meals. Serve with crusty bread and caramelised red onion chutney.
6th Apr, 2011
This was lovely but some of the proscuitto didnt crisp up so you really need to make sure the pan is really hot as per the recipe. really nice and simple tho
1st Jun, 2010
An impressive dinner party starter, but I'm not sure about frying the prosciutto. The ham has quite a strong taste once it's cooked. Next time I'll probably just wrap the prosciutto round the mozzarella and serve fresh (with the rest of the salad) - a lighter, cleaner taste!
22nd May, 2009
Just cooked this for me and my boyfriend for a romantic meal and it was to die for!
29th Nov, 2007
Made for special dinner party - easy and quick to do so you can join in with the guests without being tied to the kitchen
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