Fried Mozzarella with Anchovies, Capers, and Garlic Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course servings
- 1/2 cup olive oil
- all purpose flour
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons (1/4 stick) butter
- 1 large egg, beaten to blend
- 6 garlic cloves, minced
- Carbohydrate 33 g(11%)
- Cholesterol 87 mg(29%)
- Fat 34 g(52%)
- Fiber 2 g(9%)
- Protein 21 g(42%)
- Saturated Fat 13 g(67%)
- Sodium 1084 mg(45%)
- Calories 521
Preparation Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours. Meanwhile, melt butter in small skillet over low heat. Add garlic; sauté about 3 minutes. Transfer mixture to processor. Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice. Blend until coarse paste forms. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.) Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side. Transfer fried cheese to plates. Spoon warm sauce over cheese.
Preparation Coat cheese in flour, then egg, then breadcrumbs. Place on baking sheet. Cover and refrigerate until cold, at least 2 hours. Meanwhile, melt butter in small skillet over low heat. Add garlic; sauté about 3 minutes. Transfer mixture to processor. Add parsley leaves, 1/4 cup oil, capers, anchovies, and lemon juice. Blend until coarse paste forms. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.) Heat 1/4 cup oil in large skillet over high heat. Working in batches, fry cheese until brown, about 2 minutes per side. Transfer fried cheese to plates. Spoon warm sauce over cheese.
