Pan Fried Buffalo Mozzarella With Tomato Relish Recipes

Steps:

• Ina bow, add relish ingedients and let stand while you prepare the following:.
• heat 1/4 inch olive oil In a heavy bottom pan until it shimmers
• beat egg whites in a bowl until frothy and add salt and pepper.
• pour breadcrumbs in a pie plate.
• dredge mozzarella slices in egg and then breadcrumbs TWICE.
• Fry breaded cheese in oil for 1 and 1/2 minutes on each side.
• top each slice with a scoop of relish.
• Enjoy!

Steps:

• For the mozzarella bites: Cut the mozzarella sticks into fourths, creating bite-sized pieces. Set aside.
• Add the flour to a shallow dish. Combine the eggs and milk in a second shallow dish. Combine the panko, Parmesan and parsley in a third shallow dish.
• Bread the mozzarella by first rolling each piece in the flour, then dunking it in the egg/milk mixture, then placing it in the panko mixture. Use your hands to ensure the entire piece is coated in the breadcrumbs. Transfer to a sheet pan and repeat with the remaining mozzarella pieces. Transfer to the freezer to firm up, about 30 minutes.
• Meanwhile, add two inches of oil to a skillet. Heat to 375 degrees F.
• For the buffalo sauce: Combine the hot sauce, butter, Worcestershire sauce and apple cider vinegar in a small saucepan over medium heat. Heat until the butter has melted and the sauce is hot, then remove from the heat and cover to keep warm.
• Fry the mozzarella bites in batches until golden, between 45 seconds to 1 minute, being careful not to overcook. Carefully remove to drain on a paper towel and immediately sprinkle with a pinch of salt. Serve hot alongside a bowl of warm buffalo sauce, a bowl of ranch dressing and the carrot and celery sticks.

Steps:

• For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor.
• With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.
• Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.
• Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.
• Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.
• Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts
• For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F.
• Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil.
• To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve.

Steps:

• Combine the garlic, 4 tablespoons of olive oil, 1/4 teaspoon of salt and pepper to taste and let stand for 30 minutes.
• Meanwhile, bring a large pot of water to a boil. Add the tomatoes and cook for 5 minutes. Drain well. Pass the tomatoes through a food mill and set aside. Heat the remaining olive oil in a large wide pot over medium heat. Add the onion and saute until softened, about 5 minutes. Add the tomatoes, remaining salt and pepper to taste. Simmer slowly for 20 minutes, stirring occasionally.
• Place the mozzarella in the simmering sauce; only half of each mozzarella ball should be submerged. Remove from the heat and let stand 10 minutes. Chop 8 of the basil leaves and cut the rest across into thin strips.
• Remove the mozzarella from the sauce, being careful not to splash sauce on the top of each ball. Stir the chopped basil into the sauce and scrape it into a serving bowl. Place the mozzarella back in the sauce. Stir the basil strips into the garlic oil and spoon the mixture over the mozzarella. Serve with toasted slices of good country-style bread.

Steps:

• On round plate, arrange tomato and cheese slices alternately. Drizzle oil and vinegar over tomatoes and cheese. Sprinkle with basil and pepper.
• Let stand at room temperature 20 minutes to blend flavors. Cover and refrigerate leftovers.

Steps:

• Divide the mozzarella into four equal portions.
• Wrap one slice of prosciutto (or more if needed)around each portion of mozzarella making sure it is well covered and secure with toothpicks.
• Season all the parcels with pepper.
• Heat olive oil in a shallow non stick frying pan.
• Add the mozzarella parcels and pan fry until the prosciutto is starting to brown and go slighly crispy and the cheese starts to melt.
• Dress salad leaves in the balsamic vinegar, tossing well to distibute evenly.
• Arrange salad on a plate and top with parcels.
• Serve with chutney or fruit sauce.

Steps:

• Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
• If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
• Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

Steps:

• Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
• In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.