Fried Mozzarella with Anchovies, Capers, and Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Alexis Walker of Corvallis, Oregon, writes: After many attempts to get a reservation, we finally succeeded in dining at Genoa restaurant in Portland. It was definitely worth the wait. The fried mozzarella was a revelation. Would you ask the chef for the recipe? Ingredients:
2 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3- to 1/2-inch-thick rounds |
all purpose flour |
1 large egg, beaten to blend |
3 cups fresh breadcrumbs made from crustless french bread (about 8 ounces) |
2 tablespoons (1/4 stick) butter |
6 garlic cloves, minced |
1 cup (packed) fresh italian parsley leaves |
1/2 cup olive oil |
1/3 cup drained capers |
1 2-ounce can anchovy fillets, drained |
1 1/2 teaspoons fresh lemon juice |
Directions:
1. Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours.
2. 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.)
3. Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side.
4. Transfer fried cheese to plates. Spoon warm sauce over cheese.
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