Sue's Stuffed Mozzarella
Source of Recipe
Sue
For The Roasted Garlic Pesto:
1 c. garlic cloves
2 T. pine nuts or walnuts
1/2 c. spinach, chopped
1 T. basil, chopped
2-3 T. Parmigiano-Reggiano cheese
1/2 c. virgin olive oil
Lay garlic cloves in a square of tin foil, and drizzle with olive oil, and season with salt and fresh cracked peppercorns.
Wrap the edges of the foil up to resemble a beggar's purse.(bunched together with edges at top).
Roast in 375 preheated oven for 20-30 mins., until the garlic is golden, and soft.
Place the garlic, nuts, spinach and basil in a food processor, and puree until smooth. Then, while machine
is running, in a thin stream add the 1/2 c. of olive oil.
Check the seasoning, and add salt to taste. It should have a peppery zippy flavor, and additional pepper is optional.
For The Mozzarella:
1 8 oz. block low-fat Mozzarella cheese
4 eggs beaten with salt and pepper
flour and Italian bread crumbs, as needed
prepared marinara sauce
With a knife, cut uniform 1/8" slices.
When you are finished, stack them up in piles of 2.
Cut the piles into lg. triangles. Separate the triangles and with a butter knife.
Spread the garlic pesto between the triangles, then sandwich them back together.
Chill the cheese sandwiches for 10-15 mins. Remove and begin the breading process.
The standard breading process is taking flour in one bowl, beaten eggs in another, and the breadcrumbs in a third bowl, then flouring, egging and breading in that order.
Repeat with all the Mozzarella sandwiches.
Deep fry the triangles in 350 degree oil, until the cheese is melted, but the crumbs aren't too brown.
Serve with a side of marinara sauce. to dip the cheese into.
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