Emeril's Spiedini (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 medium loaf italian bread, about 5-inches wide, cut into 1/2-inch thick slices |
1 pound fresh mozzarella, sliced crosswise |
1/2 pound pancetta, sliced crosswise |
6 cups vegetable oil, for frying |
1 cup all-purpose flour |
1 tablespoon essence, plus 1 tablespoon, recipe follows |
1 cup fine dry bread crumbs |
2 tablespoons italian seasoning |
2 large eggs, beaten |
1 cup very finely grated parmesan, garnish |
1/2 cup minced fresh italian parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Place 12 metal or wooden skewers on a work surface.
2. Make 3 sandwiches by layering the bread, cheese, and pancetta 3 times, with bread on both ends. Cut each sandwich into fourths and run a skewer through the center of each. (If frying in a pot instead of a deep fryer, arrange the stacks toward one end to fry more uniformly.)
3. Preheat the oil to 350 degrees F. in a heavy, deep pot or deep fryer.
4. In a shallow dish, combine the flour with 1 tablespoon of the Essence. In a second dish, combine the bread crumbs with the remaining tablespoon of Essence. In a third dish, beat the eggs with 1/4 cup of water. One at a time, dip each skewer in the flour, then the eggs, then the bread crumbs, shaking to remove any excess. Fry, turning with tongs, until golden brown and the cheese melts, 4 to 5 minutes. Remove and drain on paper towels. Arrange on a platter and while still hot, sprinkle with Parmesan and parsley.
5. Serve hot.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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