Garlic And Herb Mozzarella Sticks With Marinara Dipping Sauce Recipes

Steps:

• Line a rimmed baking sheet with parchment paper. Make room for the baking sheet in your freezer.
• Blitz the panko in a food processor until it has the texture of coarse sand. Make a dredging station by preparing 3 large resealable plastic bags. In the first bag, whisk together the eggs with 3 tablespoons water. In the second, combine the flour and 1 tablespoon salt. In the third, combine the panko and Parmesan, as well as the dried basil, dried oregano and/or dried parsley if using.
• Working in an assembly line, add the mozzarella to the egg mixture, tossing to coat. Allow any excess egg to drip off, then transfer the mozzarella to the flour mixture and shake to coat. Transfer the mozzarella back to the egg mixture, tossing to coat. Transfer the mozzarella to the panko mixture and shake to coat. Transfer the mozzarella back to the egg mixture and then the panko mixture one more time, then place on the parchment-lined baking sheet. Place the baking sheet with the mozzarella sticks in the freezer for 20 to 30 minutes (see Cook's Note).
• Meanwhile, make the marinara sauce. Heat the olive oil in a medium saucepan over medium heat. Add the fennel seeds and red pepper flakes and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the garlic and cook, stirring occasionally, 1 minute more. Stir in the tomato sauce and cook, stirring occasionally, until thickened, 10 to 15 minutes. Season with salt to taste and keep warm.
• When ready to fry the mini mozzarella sticks, add a 1/2 inch of neutral oil to a large skillet or Dutch oven and heat over medium heat until shimmering. Set a wire rack inside a rimmed baking sheet or line with paper towels.
• Fry the mozzarella sticks in batches until golden, 1 to 2 minutes per side. Transfer to the wire rack and immediately season with salt.
• Pour the marinara sauce into a ramekin, then place the mozzarella sticks on a serving platter, top with some Parmesan and the chopped parsley and enjoy!

Steps:

• Pour marinara into a 1-1/2-qt. slow cooker. Cook, covered, on low about 2 hours, until hot. Stir in mozzarella and basil. Cook until cheese is melted, about 30 minutes longer. If desired, top with crushed red pepper flakes and additional basil. Serve with toasted baguette slices.

Steps:

• In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.
• Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

Steps:

• In a large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened., Meanwhile, place an egg roll wrapper on a work surface with a point facing you. Place a piece of cheese near the bottom corner. Fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. Fold sides of wrapper over top. Using a pastry brush, wet the top corner with water. Roll up tightly to seal, forming a tube. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. Discard bay leaf from marinara sauce. Serve with the mozzarella sticks.

Steps:

• In a bowl, whisk together flour, yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface.
• Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1 1/2 hours.
• Preheat oven to 450°F with a rack in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half. Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches. Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.
• Stretch second piece of dough on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.
• Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.
• Bake until dough is golden brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.