This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Pine Nut Crusted, Sautéed Fresh Mozzarella

4 - ½ inch slices of fresh mozzarella
3 large basil leaves
Egg wash from 1 medium egg
¼ cup finely chopped pine nuts
¼ cup breadcrumbs
3 ripe Roma tomatoes sliced in ¼ inch, vertical slices (12 slices in all)
12 fresh arugula leaves
¼ cup extra virgin olive oil

In the bowl of a food processor add the pine nuts and grind until fine. Add the breadcrumbs and the sprigs of fresh basil and mix until combined. Pour the mixture unto a plate.

In a small bowl, beat the egg and add a splash of water and season with salt and pepper. Dip each piece of mozzarella into the egg wash and then into the pine nut mixture, until coated on all sides and set aside.

In a non-stick sauté pan over medium/high heat add half the olive oil and heat until the oil is hot but not smoking. Add each piece of mozzarella and cook until golden brown about 45 seconds on each side. In the meantime, arrange four plates with three pieces of arugula and three slices of tomatoes. Top each with the cheese and drizzle with the remaining oil. Serve immediately.

Variation: You can top the cheese with a dollop of pesto sauce or a slice of prosciuto---or invent your own toppings