More Great Recipes: Appetizer


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Member since 2014

Serves 4 to 6 | Prep Time | Cook Time


4 to 6 2 oz. pieces of mozzarella cheese, cold
¼ cup flour
1 egg, beaten
½ cup breadcrumbs
Marinara Sauce:
½ cup extra virgin olive oil
1 large onion, chopped
18 organic Roma tomatoes on the vine, chopped
5 garlic cloves, minced
2 tablespoons anchovies
½ teaspoon salt
1 tablespoon sugar
½ cup fresh basil
¼ cup fresh oregano
2 cups canola oil
4 to 6 fresh basil leaves

Dip each piece of mozzarella first in flour, then in egg, then in bread crumbs. Refrigerate on a plate lined with plastic wrap. Refrigerate 2 to 3 hours.

For Marinara Sauce, heat olive oil in large sauté pan. Add onions and sauté until lightly golden brown. Add tomatoes, garlic, anchovies, sea salt, and sugar and bring to boil. Reduce heat and simmer with basil and oregano. Simmer 30 to 40 minutes. Strain and set aside.

Heat canola oil in fry pan to 375 degrees. Fry basil leaves, one at a time, for about 30 seconds. Keeping oil hot, fry cheese until golden on all sides.

Heat Marina Sauce. Place a little Sauce on plate and top with fried mozzarella and one fried basil leaf. Serve and enjoy!

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