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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.


Deep-Fried Bocconcini

Ingredients


2 Tubs (200 g each) Bocconcini
2 Large Eggs, lightly beaten
1/4 Flour
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

Method

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

Ingredients


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

Method

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.


Comments

  1. Can you say YUMMY? I love that this looks rustic but chic.

    I know the hard part of this recipe was probably the deep fried bocconcini, but I want to lick that marinara out of the bowl.

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  2. That looks delicious...and easy! I think I might actually be able to do that!

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  3. I so want this for breakfast right now! Can't wait to try!
    Lisa S./TX

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  4. Oh, this look so good! I want some!

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  5. Looks so yummy! I also love the red pot/bowl that you put it in. Great presentation :)

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  6. oh this looks so awesome. I want to eat that sauce with a spoon!

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  7. I just bought a tub of bocconini this morning....ooohhh, I am so excited to try this!!!

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  8. This could quite possibly be the yummiest sounding recipe EVER! How delicious! Love Bocconcini, but have never tried it in this yummy way!
    Thanks for sharing!

    ReplyDelete
  9. This is a great appetizer! I made it last night for company and they wanted the recipe also. So I told them about your recipe book.WONDERFUL!!!!

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  10. omg! i am so going to make this tonight! i can already taste it, my mouth is watering. those pictures are fantastic.

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  11. That looks great! I have been wanting to try fried bocconcini and serving it with marinara sauce sounds good!

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  12. amazing. these truly came out perfecto!

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  13. I made these last night for company, it was fabulous!!!

    ReplyDelete
  14. Fabulous! I'll try it!! :)
    Your recipes, even if being good ones, the way you arrange and take the photos make the food delicious. Congrats!!

    ReplyDelete

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