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I slightly adapted this appetizer recipe from the Genoa restaurant in Portland,
Oregon and was featured in the Bon Appetit magazine, April 2003.
This delicious Fried Mozzarella Cheese appetizer would make a great starter course for your dinner party or place the
fried mozzarella cheese and anchovy sauce on top of some salad greens. Be creative with this recipes.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Fried Mozzarella Cheese with Anchovy Sauce Recipe
Recipe Type:
Appetizer,
Mozzarella Cheese,
Anchovy
Yields: 8 servings
Prep time: 30 min
Cook time: 5 min
Ingredients:
2 (8-ounce) balls fresh water-packed
mozzarella cheese, drained*
All purpose flour
1 large
egg, beaten
3 cups (about 8 ounces) fresh breadcrumbs**
2 tablespoons butter
6
garlic cloves, minced
1 cup (packed) fresh Italian parsley leaves
1/2 cup
olive oil, divided
1/3 cup drained
capers
1 (2-ounce) can
anchovy fillets, drained***
1 1/2 teaspoons fresh-squeezed
lemon juice
Coarse
salt and coarsely ground
black pepper to taste
*
Purchase
Fresh Mozzarella Cheese,
Mozzarella Cheese Making Kits, and
Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.
** Learn how to
Make Homemade Bread Crumbs.
*** Anchovy Paste may be substituted for the anchovy
fillets. 1/2 teaspoon anchovy paste is equal to 2 anchovy fillets. You can also
adjust the amount of anchovies used according to your taste. To purchase
Anchovies and
Anchovy Paste, check out What's Cooking America's Kitchen Store.
Preparation:
In three individual bowls, separately place the flour, beaten egg, and breadcrumbs.
Slice each ball of mozzarella cheese into four 1/3- to 1/2-inch thick rounds.
Coat the sliced cheese in the flour, then the beaten eggs, and then the breadcrumbs.
Place on a baking sheet; cover and refrigerate until cold, at least 2 hours.
To make the Anchovy Sauce: In a small frying pan over low heat, melt butter. Add garlic and saute approximately 3 minutes.
Transfer garlic/butter mixture to a food processor. Add parsley leaves, 1/4 cup olive oil, capers, anchovies, and
lemon juice. Blend until a coarse paste forms. Season with salt and pepper to taste.
When ready to serve: In a large frying pan over high heat, heat the remaining
1/4 cup olive oil. Working in batches, fry prepared cheese slices until brown, approximately 2
minutes per side. Transfer fried cheese to individual serving plates. Spoon warm anchovy sauce over the top of the cheese.
NOTE: The Mozzarella cheese and the Anchovy Sauce can be prepared 1 day ahead. Cover separately and refrigerate. Re-warm sauce
slightly over low heat before serving.
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