DECONSTRUCTED PIZZA SKEWERS WITH ROASTED TOMATO, FRIED MOZZARELLA AND BASIL AIOLI
As good as I am, it's quite hard to convince my clients to eat pizza out of a cup, so here is how I pay homage to my favorite childhood meal.
Provided by Mary Giuliani
Categories appetizer
Time 20m
Yield Makes 24 pieces
Number Of Ingredients 12
Steps:
- For the aioli, blend mayonnaise, basil, arugula, lemon juice, garlic, Parmesan, salt, and pepper in a food processor until completely smooth.
- In a frying pan, warm a teaspoon of olive oil on medium heat.
- Add the tomatoes and stir to lightly cook and slightly blister their skins. Remove and cool.
- In a separate bowl, beat the egg. Dredge the mozzarella in the egg and then in breadcrumbs. Fill a Dutch oven halfway with olive oil, heat until 400 to 450 degrees F, and fry the mozzarella balls approximately 30 seconds each or until golden brown on all sides. Set aside on a paper towel to cool.
- Once the mozzarella is at room temperature, use a toothpick or skewer and poke through one tomato then one mozzarella ball, dotting the tops with the basil aioli. Repeat.
SPEDINO (FRIED MOZZARELLA SANDWICH)
Provided by Food Network
Time 20m
Yield 2 sandwiches
Number Of Ingredients 14
Steps:
- Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.
FRIED MOZZARELLA SKEWERS
Provided by Lidia Matticchio Bastianich
Categories Appetizer Mozzarella Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 14
Steps:
- Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
- Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
- Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
- Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
- Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.
FRIED MOZZARELLA SKEWERS
Categories Bread Sauce Sandwich Appetizer Side Fry Vegetarian Mozzarella Simmer
Yield serves 4
Number Of Ingredients 14
Steps:
- Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
- Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
- Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
- Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
- Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.
Provided by Ali Slagle
Categories lunch, weekday, sandwiches, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
- Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
- Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
- In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.
Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams
FRIED MOZZARELLA SANDWICH SKEWERS
Spiedini alla Romana Wonderful sandwiches on skewers. Good for antipasto or just snacks. The first 8 ingredients are for the sandwiches. The last ingredients are for a sauce to go alongside the sandwiches.
Provided by Queen Dragon Mom
Categories European
Time 1h
Yield 8 appetizers
Number Of Ingredients 16
Steps:
- Preheat oven to lowest setting.
- Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
- Beat until well mixed and set aside.
- Place flour in another shallow pan and set aside.
- Trim crusts off bread slices.
- Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
- Imagine the stack divided into 4 equal quadrants.
- Stick a sturdy skewer right through the center of each one of the quadrants.
- Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
- Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
- Bring oil up to 350 degrees.
- Line a baking sheet with several layers of paper towels.
- Dredge each skewered sandwich in the flour, to coat lightly.
- Dip each skewer sandwich in the egg mixture and allow to drain briefly.
- Don't soak the bread till it's soggy, just lightly coat.
- Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
- Repeat as necessary until all skewers are cooked.
- Set all aside on paper towels to drain.
- SAUCE:.
- Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
- DO NOT OVERCOOK the garlic as it will become bitter.
- Stir anchovies into oil until they dissolve.
- Add capers and cook until they begin to sizzle.
- Add lemon juice and white wine.
- Bring all to a vigorous boil and add the stock.
- Boil until thickened slightly, about 3 minutes.
- Stir in the parsley and remove from heat.
- Plate the sandwiches, 2 to a plate.
- Remove the skewers if desired.
- Serve the sauce in bowls on the side or poured around the sandwiches on the plate.
Nutrition Facts : Calories 1553.5, Fat 142.2, SaturatedFat 28.1, Cholesterol 177.6, Sodium 1412.7, Carbohydrate 41.9, Fiber 4.5, Sugar 4.6, Protein 30.9
GRILLED MOZZARELLA SANDWICHES
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
- In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
- In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
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