Friedmozzarellawedgeswhomemademarinara Recipes

Steps:

• Pour enough oil into a large Dutch oven or pot to come about 1 1/2 inches up the sides and fit the pot with a deep-fry thermometer. Bring the oil to 375 degrees F over medium-high heat.
• Meanwhile, mix the marinara, creme fraiche and red pepper flakes in a medium microwave-safe bowl. Microwave for 1 minute until warm. Cover and set aside until ready to use.
• Place a wire rack inside of a baking sheet. Set up a standard breading station with 3 wide, deep plates (or pie plates). Place the flour and 1/2 teaspoon salt in one plate. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt and a generous amount of black pepper into the second plate. Whisk the eggs into the third plate.
• Take each mozzarella stick through the breading procedure: first in the flour, then the egg and then the panko mixture, then repeat in the egg and panko mixture again for a double breading. Transfer to the wire rack.
• Working in batches, carefully drop 4 to 5 sticks into the oil and fry without touching until they are a deep golden brown and you can see some cheese starting to melt, 1 to 1 1/2 minutes. Remove with a slotted spoon or spider to a paper towel-lined baking sheet. Serve immediately with the sauce on the side.

Steps:

• Saute onions in saucepan (do not brown).
• Add liquid drained from diced tomatoes.
• Add basil, Italian seasoning, sugar & red pepper. Simmer 30 minutes or until liquid is reduced by half.
• Remove from heat & set aside.
• Cut cheese into thick slices & cut diagonally triangles.
• Beat egg whites with water & set aside.
• Mix bread crumbs, garlic salt, & Italian seasonings; set aside.
• Blend flour with corn starch; set aside.
• Heat oil for deep frying to 360 degrees.
• Dip cheese in flour, then in egg, then coat with bread crumbs.
• Place in hot oil & fry a few seconds until golden.
• Remove from oil and drain.
• Add all tomatoes to saucepan & cook 1-2 minutes or until heated.
• Pour marinara into dipping bowl & top with parmesan.

Steps:

• Cut the mozzarella into sticks a bit more than about 1/4 inch thick and about 1 1/2 inches long.
• Coat the sticks with flour, shaking off excess.
• Combine the bread crumbs and seasonings in a flat dish.
• Beat the eggs and place in a separate bowl.
• Coat the sticks by dipping them in the egg and then in the bread crumbs.
• The coating on the first stick should be fairly dry when you finish the last stick.
• Repeat with another dip in the egg and then in the bread crumbs.
• Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
• Fry in batches, keeping the finished ones warm in the oven.
• Serve with chilled marinara sauce or salsa.

Steps:

• For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
• Drain the mozzarella and pat dry.
• Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
• Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
• For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

Steps:

• Separate crescent dough into eight triangles; place on a greased 12-in. round pizza pan with points toward the center. Press dough onto the bottom and up the sides of pan; seal perforations. Brush with butter; sprinkle with garlic powder and cheese., Bake at 375° for 15-17 minutes or until crust is golden brown and cheese is lightly browned. Cut into wedges.

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.

Steps:

• Pass tomatoes through the grater disc of a food processor. Stir in salt, olive oil, black pepper and basil. Set aside.
• Cut cheese curd into very small pieces and place in shallow, wide heatproof dish a couple inches deep, like a roasting pan.
• In large pot over high heat, bring 2 quarts water to 185 to 190 degrees. Stir in kosher salt, then pour over curds. Let curds sit, undisturbed, for a full minute.
• Press curds into corner of the pan with spoon or spatula and gently pack together. In three to four minutes, they will form a mass. The moment that happens, pour water from pan and knead cheese like bread dough until smooth and lump-free. (At this point, if not continuing with recipe, the cheese can be twisted into balls, plunged into cold water or milk to set the shape, and eaten as fresh mozzarella.)
• Press cheese into a loaf pan and refrigerate for at least 15 minutes, to set it. Meanwhile, set up station to bread the mozzarella: a shallow dish of flour, a shallow dish of beaten eggs and a shallow dish of bread crumbs.
• Move mozzarella to cutting board and trim into batons about 3 inches long and an inch thick. Roll in flour and then egg, flour and then egg again, and heap on the bread crumbs.
• Heat oil in a wok on stove over high heat. At 375 degrees, use a slotted spoon to lower mozzarella sticks into oil one at a time. Fry for a minute or less - just until golden brown. Drain on rack; blot dry. Serve mozzarella sticks with sauce on the side.

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
• In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
• Simmer for 30 minutes, stirring occasionally.