Fried Bocconcini Recipes

Steps:

• In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
• Preheat an oven to 200°F.
• Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
• In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
• Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
• In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
• Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.

Steps:

• Heat about 11/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan.
• Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.
• Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

Steps:

• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

Steps:

• Arrange the mozzarella balls on a sheet tray. Remove any excess liquid by patting them dry with paper towels.
• In three separate shallow baking dishes, first add the flour to one and season with salt and pepper. Next, whisk together the milk and eggs in the second. Finally, add the breadcrumbs and Parmesan in the last shallow baking dish.
• Roll each mozzarella ball in the flour, followed by the egg mixture and finally the breadcrumb mixture. Repeat the process with the remaining ingredients.
• In a large high-sided saute pan, add 3 inches of oil. Heat the oil until it reaches 350 degrees F on a frying thermometer.
• Working with 4 or 5 mozzarella balls at a time, fry until golden brown, about 1 minute. Remove with slotted spoon on to paper towel-lined plate and season immediately with salt.
• To hold before serving, keep mozzarella balls on a wire rack over sheet tray in a 200 F degree oven.
• Serve with Simple Tomato Sauce (link to Kelsey's existing recipe on cctv.com)

Steps:

• Heat pan.
• Brush chicken breasts with olive oil.
• Place in pan and lightly golden each side for 2-3 minutes, or until cooked.
• Place tinned tomatoes, garlic, chicken stock and chopped brown onion in pan over chicken.
• Simmer for 4 minutes.
• Add sliced bocconcini and cover pan for 5 mintues, or until cheese is melted.
• Serve using basil leaves for garnish.