by Kitchen Butterfly
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A&M's Testing Notes:
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Expand200g Fresh Mozarella (I used a log), cut into 8 thick slices Ask a question about this ingredient
2 tablespoons plain flour Ask a question about this ingredient
4 – 6 tablespoons panko (or coarse breadcrumbs) Ask a question about this ingredient
¼ teaspoon salt, to taste Ask a question about this ingredient
¼ teaspoon cayenne pepper or to taste Ask a question about this ingredient
1 egg, lightly whisked Ask a question about this ingredient
Olive oil, to shallow fry Ask a question about this ingredient
Lemon pesto (recipe below) Ask a question about this ingredient
Lemon zest and basil leaves, to garnish Ask a question about this ingredient
Slices of Italian bread, to serve Ask a question about this ingredient
Season the flour with salt and pepper. Mix well and set in a wide plate. Dip each piece of mozzarella in the seasoned flour, on both sides.
Ask a question about this stepFollow by placing floured cheese rounds in the egg, turning over so both sides are dipped then finish off by crumbing in the panko.
Ask a question about this stepSet a pan on medium heat. Once hot, add a couple of tablespoons of olive oil and gently heat then place the breaded cheese rounds, being careful not to overcrowd the pan.
Ask a question about this stepLet each side fry for 1-2 minutes till golden. Flip over and repeat on the other side.
Ask a question about this stepRemove and serve immediately with lemon pesto and extra strips of lemon zest
Ask a question about this stepA handful of basil leaves, washed and shaken to rid excess water Ask a question about this ingredient
1 garlic clove, peeled Ask a question about this ingredient
2 – 3 tablespoons flaked almonds, dry-roasted Ask a question about this ingredient
2 – 3 tablespoons freshly grated parmesan cheese Ask a question about this ingredient
1/3 - 1/2 cup (extra virgin) olive oil Ask a question about this ingredient
Finely grated zest of 1 lemon (I used my microplane) Ask a question about this ingredient
Put the basil leaves and garlic clove in a mortar and pound well till leaves are soft and bruised and garlic is crushed.
Ask a question about this stepAdd the almonds to the mortar and with a circular motion of the pestle, crush them….. to bits.
Ask a question about this stepUsing a spoon, add a tablespoon of the Parmesan and then loosen with some of the oil. Add more Parmesan, follow this with more oil, till you have the consistency you like. I like mine fairly loose so I tend to add more oil. When you have the consistency you like, add the lemon zest and a squeeze of lemon juice then salt to taste. Stir well and set aside.
Ask a question about this step(If using a food processor, you’ll need to drizzle the oil in and that’s one area you have to watch out for if you’re using extra virgin olive oil as it contains bitter tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter ( as read here: http://www.deliciousdays.com/archives/2009/03/06/pesto-looks-all-too-familiar-wait/).
Ask a question about this stepI have NO clue why my comment is there twice...hmm, maybe because I loved this recipe last year and this (?)!!!
Thanks for your comments....let me know if you try it!
I am definitely going to make this. Love the mildness of the cheese with acid of the lemon. Fabulous combo.
Very interesting.
These look amazing! I cannot wait to try them.
They aren't bad, though the photo doesn't nearly do them justice. See, my camera is in the shop and I've had to resort to my kids 3MP camera.......Thanks
Yum!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Oh how beautiful! I can almost taste the stretchy cheese, the crunch, the bright flavors.