Cut each bread slice in half.
Cut Mozzarella in 8 slices. Place each between 2 bread slices.
In a shallow plate, beat eggs and salt.
Heat oil in heavy skillet.
Dip each sandwich into beaten egg to coat.
Fry in hot oil, turning once until golden brown.
Drain on paper towel.
Serve immediately.
n it a slice of mozzarella, basil, and salt and pepper
ut of the bread and mozzarella, leaving a little margin around
Cut bread in shape of a triangle.
Place 1 slice of Mozzarella between 2 slices of bread.
Cover them with flour, then dip in egg, then in bread crumbs.
Meanwhile get oil ready and hot so you can fry the bread.
Slice bread across into 1/2-inch slices.
Slice cheese into 1/4 to 1/2-inch slices.
Beat eggs in a bowl; soak each slice of bread in eggs.
Place in hot oil; brown lightly on each side.
Place bread slices on cookie sheet.
Place 1 slice of cheese on half of fried bread slices; cover with second slice.
Preheat oven to 350\u00b0. Place in heated oven until cheese is melted.
Make as many as needed.
Usually, 1 to 2 are enough if served with side dishes. Makes great brunch or lunch.
Heat oil.
Mix together egg, milk, cheese and seasonings. Place Mozzarella in between slices of bread and soak bread.
Fry in hot oil until golden brown.
Serves 1 or 2.
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.
Dust mozzarella in flour, shaking off excess. Dip in beaten eggs then roll in breadcrumbs to coat. Chill for 10 mins.
Heat oil over high heat. Working in batches, fry mozzarella for 2-3 mins, until golden. Drain on paper towels.
For salad, combine radicchio, endive and onion. Whisk together lemon zest, lemon juice, honey and olive oil. Season then toss with salad.
Top salad with fried mozzarella and serve with lemon wedges.
isotto, heat 1 tbsp oil in a pan and saute the
Gently mix beef with salt and pepper.
Shape into 8 patties about 1/2-inch thick.
Coat each with flour, dip in eggs and coat with bread crumbs.
Brown on both sides in skillet in oil. Arrange in single layer in a 13 x 9 x 2-inch baking dish.
Place Mozzarella slice on each patty.
Put mushroom slices on top of cheese-covered patty.
Top with spaghetti sauce.
Sprinkle with Parmesan cheese.
Bake in 350\u00b0 oven until sauce is bubbly and cheese has melted, probably 15 to 20 minutes.
Makes 4 to 6 servings.
ven to 400 degrees.
In a oven-proof skillet, brown
Preheat oven to 350\u00b0F. Dredge eggplant slices in flour, egg then breadcrumbs. Heat oil and fry eggplant for about 4 mins, working in batches. Layer eggplant slices with tomato and mozzarella in a baking dish, season then bake for 20 mins. Serve garnished with basil leaves.
lt and as much ice in the third gallon of very
Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
ixed again later on in the recipe. Set this bowl aside
Cut mozzarella in half, then into eight 3/
Heat the oil in a lrg saucepan. Add onion, celery + red bell pepper & cook to soften, but do not allow to caramelize.
Add rice, chicken stock, tomato puree & Tobasco sauce. Simmer for 10 min, uncovered.
Stir in chicken, sausage + peas & simmer for a further 5 minutes. Turn off heat, cover & allow to stand for 5 min b4 serving.
NOTE: For the sake of an easy + fast prep & because only 1 tbsp of tomato puree is used in the recipe, I will likely sub chili sauce & you can feel free to sub your own choice as desired.
inches of vegetable oil in pan with whole garlic cloves
Pat the mozzarella dry, making sure there is
Preheat oven to 425 degrees F.
Marinate slices of mozzarella in olive oil 1-2 minutes per side.Mix bread crumbs with ground nuts, grated cheese, parsley and basil. Dredge cheese in breadcrumb mixture. Bake coated cheese at 425 degrees for approx 2-4 minutes. WATCH THE CHEESE. If it looks like it's getting TOO soft, PULL IT. we're not going for fondue here. Toss mixed salad greens with baslamic vinegar and oil and plate. Top dressed greens with mozzarella and then divide the proscuitto, olives and tomatoes among serving plates.