Fried Mozzarella With Roasted Red Pepper Sauce
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Fried Mozzarella With Roasted Red Pepper Sauce
  Fried    Pepper    Sauces  
Last updated 6/12/2012 12:59:02 AM. Recipe ID 21922. Report a problem with this recipe.
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      Title: Fried mozzarella with roasted red pepper sauce
 Categories: Live
      Yield: 4 Servings
    1/2 c  Fresh bread crumbs
    1/4 c  Pine nuts, toasted lightly,
           Cooled, and chopped very
           Flour for dredging
      1 lg Egg
      8 oz Package mozzarella, sliced
           Horizontally into four
    1/4    -inch thick
      7 oz Jar roasted red peppers,
           Drained, rinsed, and patted
    1/4 c  Olive oil
  1 1/2 ts Fresh lemon juice
  1 1/2 ts Red wine vinegar
           Cayenne to taste
    1/4 c  Kalamata or other brine
           Cured black olives, pitted
           And chopped
      2 tb Minced fresh parsley leaves
           Plus additional for garnish
  In a small shallow bowl stir together the bread crumbs, the pine
  nuts, and salt and pepper to taste.  Have ready in 2 separate bowls
  the flour and the egg, beaten lightly.  Working with 1 mozzarella
  slice at a time, dredge the slices in the flour, shaking off the
  excess, dip them in the egg, letting the excess drip off, and coat
  them with the crumb mixture, patting the crumbs gently onto the sides
  and edges. Line a plate with waxed paper and chill the slices in one
  layer on it for 15 minutes. While the mozzarella is chilling, in a
  blender blend the peppers, 1 tablespoon of the oil, the lemon juice,
  the vinegar, the cayenne, 1 tablespoon water, and salt and pepper to
  taste until the mixture is smooth. Transfer the sauce to a bowl, stir
  in the olives and 2 tablespoons of the parsley, and divide the sauce
  between 2 plates.  In a large heavy skillet, preferably nonstick,
  heat the remaining 2 tablespoons oil over moderately high heat until
  it is hot but not smoking and in it saute the mozzarella slices,
  turning them once, for 2 to 3 minutes, or until they are golden.
  Divide the mozzarella slices between the plates and garnish them with
  the additional parsley.
  Yield: 4 first course servings
  Recipe courtesy of Gourmet Magazine

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Recipe ID 21922 (Apr 03, 2005)

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