GRILLED MOZZARELLA SANDWICH
This is the Tuscan version of grilled cheese, which my dad often made for me when I was a kid. There's real pleasure in an eggy sandwich fried in a way that seals in melted mozzarella. This warm, rustic panino is so beloved where I'm from that you can find it on most restaurant menus in Florence, plated as if it were no less meal-worthy than a bowl of pasta or meat dish.
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices.
- In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
- Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.
TOASTED SMOKED-MOZZARELLA AND RADICCHIO SANDWICHES
Categories Sandwich Leafy Green Broil Quick & Easy Lunch Mozzarella Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 as a first course or light lunch
Number Of Ingredients 7
Steps:
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté radicchio with vinegar, stirring, until wilted and tender, about 1 to 2 minutes. Season radicchio with salt and pepper and stir in parsley. Remove skillet from heat.
- Preheat broiler.
- On a baking sheet toast both sides of bread about 3 inches from heat until golden. Rub one side of each toast with garlic and season with salt. Divide radicchio among toasts, spreading evenly, and cover radicchio with mozzarella. Broil toasts until cheese is melted, 1 to 2 minutes.
MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE
A simple, pleasurable contrast: Sweet, milky mozzarella is paired here with slightly bitter radicchio, blackened and smoky from high heat. Coating both is a salsa verde made with extra-virgin olive oil, green herbs and a touch of caper and lemon. You want really good mozzarella, and it must not be served straight from the refrigerator. Allow it to come to cool room temperature, and it will taste a thousand times better (this is true of most cheeses, by the way).
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
- As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
- Cut the mozzarella crosswise into 1/4-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.
RADICCHIO WITH SMOKED MOZZARELLA, BALSAMIC VINEGAR, AND PROSCIUTTO
Categories Cheese Dairy Leafy Green Pork Side Roast Vinegar Mozzarella Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (side dish) servings
Number Of Ingredients 7
Steps:
- Put oven rack in upper third of oven and preheat oven to 425°F.
- Arrange radicchio wedges, cut sides up, in a 2 1/2-quart shallow glass or ceramic baking dish (11 by 7 inches), then drizzle with oil and vinegar and sprinkle with salt and pepper.
- Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.
- Arrange cheese over radicchio, then arrange prosciutto over cheese and roast until cheese is just melted, 3 to 5 minutes. Serve immediately.
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