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Tre Stelle Bocconcini Three Ways by Victor Chow

Tre Stelle Bocconcini Three Ways by Victor Chow

This recipe was developed by 11-year-old Victor Chow as shown on Food Network Canada's Junior Chef Showdown during the "Big Cheese" episode. Victor showcased Tre Stelle Bocconcini in three different ways: Melted, Fried and Crisped, which earned him the win! The judges said his dish was so refined, it could have come from a Michelin Star restaurant.

Prep Time:
40 minutes
Ready In:
1 + hour
Makes 4 Servings
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Roasted Tomatoes: 2 cups cherry tomatoes 2 shallots, peeled and sliced 4 sprigs thyme 4 garlic cloves 1 tbsp olive oil 1/4 tsp sea salt 1/4 tsp pepper Seared Mushrooms: 2 to 3 tbsp olive oil 1 tbsp butter 16 button mushrooms, halved if large 10 cremini mushrooms, sliced 10 oyster mushrooms, roughly torn 1/2 tsp sea salt 1/2 tsp pepper 2 tbsp red-wine vinegar Bocconcini Crisps: 2 Tre Stelle Bocconcini, thinly sliced Polenta: 4 cups chicken broth 1 cup medium ground yellow cornmeal 4 Tre Stelle Bocconcini, finely chopped 2 tbsp butter Fried Bocconcini: 1/2 cup all-purpose flour 2 eggs, beaten 1 cup panko breadcrumbs 1/2 tsp sea salt 12 Tre Stelle Bocconcini Canola oil, for frying Garnish: 1/2 cup chopped fresh parsley


Tips: This recipe requires two 200-g tubs of Tre Stelle Bocconcini. You can also use a deep fryer to make the fried bocconcini. Follow manufacturer's instruction. Make the roasted tomatoes: Preheat your oven to 400F. Toss tomatoes with shallots, thyme, garlic, oil, salt and pepper on a rimmed baking sheet. Roast for 15 min. Stir, then continue roasting until tomatoes have softened and are beginning to blister, about 10 more minutes. Make the seared mushrooms: Meanwhile, heat a large non-stick frying pan over medium-high heat. Add oil and butter, then mushrooms, salt and pepper. Cook, stirring occasionally, until mushrooms have released their juices and are golden, 10 to 12 minutes. Add vinegar. Cook, stirring, until liquid has evaporated, 1 to 2 more minutes. Transfer to a bowl. Cover to keep warm. Wipe pan clean. Make the bocconcini crisps: Heat same frying pan over medium-high heat. Add sliced bocconcini in a single layer in pan. Allow to melt and cook until golden and crispy, about 3 to 4 minutes. Transfer to a plate to cool and harden. Cut or break into rough shards. Set aside. Make the polenta: Bring chicken broth to a simmer in a pot over medium heat. Gradually add polenta, whisking constantly, until the mixture starts to thicken, about 5 minutes. Reduce heat to low. Continue to cook, stirring often, until polenta is creamy and tender, about 30 minutes. Remove from heat, then stir in bocconcini and butter until cheese is melted. Cover to keep warm. Make the fried bocconcini: Line a large plate with a paper towel. Place each flour, eggs and panko into separate shallow dishes. Stir salt into flour. Roll bocconcini in flour mixture, then dip in egg, then coat completely in panko. Pour enough oil into a large heavy-bottomed pot to reach 1-1/2-inches up the sides. Clip a deep-fry thermometer to the side. Heat over medium until temperature reaches 350F. Add bocconcini. Fry until golden, about 3 minutes. Transfer to prepared plate to drain excess oil. To assemble, spoon a layer of polenta onto four plates, then top with tomatoes, mushrooms, and three fried bocconcini balls. Tuck bocconcini crisps between fried balls. Sprinkle with parsley before serving.

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Cheese: Bocconcini

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