Fried Mozzarella With Anchovies Capers And Garlic Sauce Food

FRIED MOZZARELLA WITH ANCHOVIES, CAPERS, AND GARLIC SAUCE

Steps:

• 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.

SPEDINO (FRIED MOZZARELLA SANDWICH)

Steps:

• Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.

MOZZARELLA IN CARROZZA WITH ANCHOVY SAUCE

Steps:

• Make anchovy sauce:
• Melt butter in a small heavy saucepan over low heat. Discard any foam from top, then remove from heat. Stir in anchovies, capers, and lemon juice. Keep warm, covered. Stir in parsley just before serving.
• Make mozzarella in carrozza:
• Cut bread from middle of loaf into 12 (1/4-inch-thick) slices. Sandwich each slice of mozzarella between 2 slices bread, then cut off crusts, forming 4-inch squares (mozzarella slices should be smaller than bread slices).
• Put 1 cup milk in a shallow dish and spread bread crumbs on a plate. Dip both sides of each sandwich in milk, pressing edges lightly to seal sandwich. Coat with bread crumbs, making sure edges are coated well. Place on a parchment-lined baking sheet and chill 2 hours.
• Whisk eggs in a large shallow bowl, then whisk in 3/4 teaspoon salt and remaining 3 tablespoons milk.
• Heat 1/2 inch oil in a 12-inch skillet over medium heat until it shimmers. Dip sandwiches, 1 at a time, in egg mixture, letting excess drip off, and fry, 3 at a time, turning once with a slotted spatula, until golden, about 6 minutes per batch. Drain on paper towels.
• Halve diagonally and serve hot with anchovy sauce.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

Steps:

• Peel the eggplant and cut into 1/2-inch cubes.
• Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
• Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

FRIED MOZZARELLA SANDWICH SKEWERS

Steps:

• Preheat oven to lowest setting.
• Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
• Beat until well mixed and set aside.
• Place flour in another shallow pan and set aside.
• Trim crusts off bread slices.
• Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
• Imagine the stack divided into 4 equal quadrants.
• Stick a sturdy skewer right through the center of each one of the quadrants.
• Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
• Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
• Bring oil up to 350 degrees.
• Line a baking sheet with several layers of paper towels.
• Dredge each skewered sandwich in the flour, to coat lightly.
• Dip each skewer sandwich in the egg mixture and allow to drain briefly.
• Don't soak the bread till it's soggy, just lightly coat.
• Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
• Repeat as necessary until all skewers are cooked.
• Set all aside on paper towels to drain.
• SAUCE:.
• Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
• DO NOT OVERCOOK the garlic as it will become bitter.
• Stir anchovies into oil until they dissolve.
• Add capers and cook until they begin to sizzle.
• Add lemon juice and white wine.
• Bring all to a vigorous boil and add the stock.
• Boil until thickened slightly, about 3 minutes.
• Stir in the parsley and remove from heat.
• Plate the sandwiches, 2 to a plate.
• Remove the skewers if desired.
• Serve the sauce in bowls on the side or poured around the sandwiches on the plate.

QUICK ANCHOVY AND GARLIC SAUCE

Steps:

• 1/2 pound pasta for 2 generous servings.
• Prepare the sauce while the pasta water is boiling.
• I like to use vermicelli.
• In a small skillet melt the butter.
• Add minced garlic.
• Cook until golden brown until it smells toasted.
• Do not let it scorch or it will taste bitter.
• When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil.
• Cook and stir until the anchovies dissolve.
• If the pasta is not cooked yet, turn off the heat.
• When the pasta is cooked, finish the sauce.
• Add light cream to the sauce, and cook until it comes to a rolling boil.
• Pour over the well drained pasta and toss vigorously.
• Serve with parmesan cheese.