Fried Smoked Mozzarella with Roasted Red Pepper Sauce
Breaded and fried smoked mozzarella is served with a tantalizing roasted red pepper sauce.
1/2 cup pine nuts
1 cup fresh bread crumbs
Flour for dredging
2 large eggs, lightly beaten
1 piece (1 pound) smoked Wisconsin Mozzarella, sliced into eight pieces
(1/4 to 1/2 inch thick)
2 (7-ounce) jars roasted red peppers, drained, rinsed and patted dry
1/2 cup olive oil - divided use
Salt, pepper and cayenne pepper, to taste
2 tablespoons water
1 cup Kalamata or other brine-cured black olives, pitted and chopped
- Preheat the oven to 375°F (190°C).
- In a baking pan, toast the pine nuts in the middle of oven until golden, about 7 minutes. When the nuts are cool, finely chop.
- In a small shallow bowl, stir together the bread crumbs, the pine nuts, and salt and pepper to taste.
- Have ready in two separate bowls the flour and the eggs.
- Line a jelly roll pan with wax paper.
- Working with one mozzarella slice at a time, dredge the slices in the flour, shaking off the excess; dip them in the egg, letting the excess drip off; and coat them with the crumb mixture, patting the crumbs gently onto the sides and edges. Arrange in one layer on the jelly roll pan and chill for 15 minutes.
- While the mozzarella is chilling, in a blender blend the peppers, 2 tablespoons of the oil, the cayenne, 2 tablespoons water, and salt and pepper to taste until the mixture is smooth.
- Transfer the sauce to a bowl, stir in the olives, and divide the sauce between 4 plates.
- In a heavy skillet, preferably nonstick, heat 3 tablespoons of the oil over moderately high heat until hot but not smoking. Sauté four mozzarella slices, turning them once, for 2 to 3 minutes, or until golden.
- Repeat with the remaining oil and cheese and divide the mozzarella slices between the plates.
Makes 4 appetizer servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.