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.