Fried Mozzarella With Anchovies, Capers, And Garlic Sauce
By á-170456
Ingredients
- 2 balls fresh water-packed
- mozzarella cheese - (8 oz ea) cut into
- four 1/3" to 1/2"-thk rounds
- All-purpose flour
- 1 large egg beaten to blend
- 3 cups fresh breadcrumbs - (abt 8 oz) (made from crustless French bread)
- 2 tablespoons butter - (1/4 stick)
- 6 garlic cloves minced
- 1 cup fresh Italian parsley leaves - (packed)
- 1/2 cup olive oil
- 1/3 cup drained capers
- 1 can anchovy fillets - (2 oz) drained
- 1 1/2 teaspoons fresh lemon juice
Details
Servings 8
Preparation
Step 1
Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours.
Meanwhile, melt butter in small skillet over low heat. Add garlic; sauté about 3 minutes. Transfer mixture to processor. Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice. Blend until coarse paste forms. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)
Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side.
Transfer fried cheese to plates. Spoon warm sauce over cheese.
This recipe yields 8 first-course servings.
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