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: cook the mozzarella quickly so it doesn't toughen.

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* see note above. Remove the mozzarella parcels from the pan and put 3 on each plate.

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  slices of gluten free ciabatta or focaccia.

Recipe from Good Food magazine


4 x 150g balls of mozzarella, drained

12 slices of speck bacon or prosciutto

2 tbsp olive oil

½ frisée lettuce, washed and torn

1 ripe avocado*

1 tbsp balsamic vinegar

Gluten free ciabatta or focaccia, to serve

*If using avocado, used a maximum of ¼ per serving - if you have just started the diet, it is best to omit it entirely.

Low FODMAP Recipe

Pan-fried mozzarella parcels

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