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Fried Fresh Mozzarella with Mushroom Ragu (Emeril Lagasse) Recipe

Fried Fresh Mozzarella with Mushroom Ragu (Emeril Lagasse) Recipe

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Fried Fresh Mozzarella with Mushroom Ragu (Emeril Lagasse)

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Ingredients:

Serving

1 lb fresh mozzarella , cut into 8 (1/4-inch) slices
salt
freshly ground black pepper
1 cup all-purpose flour
1 egg, beaten with 2 tbsp milk
1 1/2 cups fine dried bread crumbs
2 tbsp olive oil
1 tbsp olive oil
2 tbsp unsalted butter
1/2 cup diced onion
1 tbsp minced garlic
2 lb wild and exotic mushrooms, cleaned and diced
2 tsp chopped fresh thyme leaves
2 tsp chopped fresh oregano leaves
1 cup chopped tomatoes
2 tbsp tomato paste
2 cups mushroom , chicken or veal stock
1 1/4 tsp kosher salt, plus more for pasta water
1/4 tsp freshly ground black pepper
1 tbsp chopped fresh basil leaves
1 tbsp chopped fresh parsley leaves
truffles and truffle

Directions:

Season both sides of the cheese with salt and pepper. Season the flour, egg wash and bread crumbs separately with salt and pepper. Dredge each slice of cheese in the flour, tapping off any excess, then dip each slice in the egg wash, letting the excess drip off. Dip the cheese in the bread crumbs, coating completely. Set aside.
Wild Mushroom Ragu:
Place a 12-inch skillet over medium-high heat. Add the olive oil and butter to the pan. Once the butter melts and starts to foam, add the diced onions and saute until translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and cook, stirring often, until they have released most of their liquid, about 10 minutes. Add the thyme, oregano, chopped tomatoes, tomato paste and stock to the pan. Bring the contents of the pan to a boil and reduce to a gentle boil. Continue to cook, stirring occasionally until the liquid has reduced and thickened, about 20 minutes. Season with the salt and pepper, and add the basil and parsley to the pan.
In another large saute pan, over medium heat, heat the remaining 2 tablespoons of oil. Pan-fry the cheese until the crust is golden, about 2 minutes on each side. Remove and drain on paper towels.
To serve, spoon the mushroom ragu onto 4 serving plates. Arrange 2 pieces of the fried cheese on top of the mushroom ragu. Garnish with shaved truffles and a drizzle of truffle oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	708.15 Kcal (2965 kJ)
Calories from fat	195.17 Kcal
		% Daily Value*
Total Fat	21.69g	33%
Cholesterol	63.95mg	21%
Sodium	1824.16mg	76%
Potassium	599.75mg	13%
Total Carbs	76.33g	25%
Sugars	7.43g	30%
Dietary Fiber	7.14g	29%
Protein	54.81g	110%
Vitamin C	12.8mg	21%
Vitamin A	0.1mg	2%
Iron	3.5mg	19%
Calcium	1203.9mg	120%

Amount Per 100 g
Calories	128.43 Kcal (538 kJ)
Calories from fat	35.4 Kcal
		% Daily Value*
Total Fat	3.93g	33%
Cholesterol	11.6mg	21%
Sodium	330.84mg	76%
Potassium	108.77mg	13%
Total Carbs	13.84g	25%
Sugars	1.35g	30%
Dietary Fiber	1.3g	29%
Protein	9.94g	110%
Vitamin C	2.3mg	21%
Iron	0.6mg	19%
Calcium	218.3mg	120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

15.2

Points
18

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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