/ Wednesday, June 3, 2009 / 16 Comments / Appetizers and Snacks , Condiments and Sauces , Italian
Deep-Fried Bocconcini With Garlicky Marinara Sauce
Bocconcini are Italian cheese balls, about the size of cherry tomatoes. They taste similar to mozzarella cheese and are actually a fresh type of mozzarella. They are very versatile because you can use them in many different ways. We savor having them in salad, as pizza topping, and sometimes just simply deep-fried as an appetizer. Today I’m posting recipes for delicious Deep-Fried Bocconcini served with a Garlicky Marinara Sauce. I hope you will try these easy recipes.
2 Tubs (200 g each) Bocconcini
2 Large Eggs, lightly beaten
80 g Japanese Breadcrumbs (Panko)
1 tsp Sea Salt
1/2 tsp Dried Oregano
1 1/2 tsp Dried Basil
1 1/2 tsp Dried Parsley
Freshly Ground Black Pepper
Drain and pat dry the Bocconcini.
In a large bowl, add the breadcrumbs, oregano, basil, parsley, sea salt and some freshly ground black pepper. Mix until well combined.
To fry the cheese: Toss the cheese into the flour and shake off the excess flour. Then dip the cheese in the egg and then into the breadcrumbs mixture, making sure to cover the entire cheese.
Fry the cheese in batches until light golden brown in color. The cheese will cook in a few seconds. Dish the cheese out with a slotted spoon and drain on a wax paper. Serve the cheese with garlicky marinara sauce.
Okay, here is the recipe for the delicious Garlicky Marinara Sauce.
Recipe adapted from Dean & Deluca Cookbook
Garlicky Marinara Sauce
1 Tbsp plus 1 tsp Olive Oil
4 heaping Tbsp (1/3 cup) very thinly sliced Garlic
2 28 oz cans Tomatoes
1/4 Cup firmly packed fresh Basil leaves, torn
Place oil in heavy saucepan over moderately high heat. Add the garlic and saute, stirring occasionally, until it just starts to brown, about 5 minutes.
Empty contents of tomato cans into a sieve, reserving tomato liquid, if desired, for another use. Squeeze the juice out of the tomatoes with your hands, letting the juice out of the tomatoes with your hands, letting the juice run through the sieve. (The remaining tomatoes should be a coarse, chunky pulp.) Add the tomatoes to pan with basil. Simmer for 10 minutes, season, and serve.