Tomato and Mozzarella Fondue (Michael Chiarello) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 bunch fresh basil leaves, cleaned |
1 pint bocconcini mozzarella pieces |
quick tomato sauce, recipe follows |
1 (28-ounce) can whole peeled tomatoes |
3 tablespoons extra-virgin olive oil |
1 tablespoon minced garlic |
salt and freshly ground black pepper |
Directions:
1. Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!
2. Quick Tomato Sauce:
3. Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
4. Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper. Serve as a dipping sauce for the bocconcini.
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