Crispy Marinated Mozzarella Recipes

MARINATED MOZZARELLA

Steps:

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

CRISPY MARINATED MOZZARELLA

Steps:

• In a bowl combine, olive oil, garlic, basil and kosher salt.
• Lay mozzarella slices on a plate and pour garlic mixture over the top. Turn to coat. Cover and refrigerate for 2 hours.
• The breading process is three step. In one bowl place flour, in a second bowl place egg, in the the third bowl combine the panko and plain dry bread crumbs.
• Heat about 1 inch of oil in a pan over medium heat.
• Dip each piece of mozzarella in the flour, then egg and finally press into the bread crumbs to coat completely.
• Drop a few bread crumbs into the oil, if they sizzle, it is hot enough. Fry breaded mozzarella for 3-5 minutes or until golden brown.
• Serve immediately.

EASY MARINATED MOZZARELLA BALLS

Steps:

• To make the marinade, combine the olive oil, lemon juice, minced garlic finely chopped basil and chilli flakes in a medium bowl.
• Season generously with salt and black pepper then mix well.
• Drain the bocconcini or mozzarella balls and add to the bowl.
• Mix well, ensuring each piece of mozzarella is coated in marinade.
• Transfer to a large jar and pour over the marinade.
• Top up with more olive oil. Seal and allow to marinate for at least 60 minutes before serving.

MARINATED MOZZARELLA

Steps:

• In a shallow dish, fan mozzarella. Scatter sliced garlic around on mozzarella. Do the same with the red pepper flakes and the oregano. Sprinkle salt to taste and ground pepper over and around to taste. Drizzle olive oil over mozzarella. Let dish rest for one hour at room temperature for best flavor.

CRISPY GNOCCHI WITH BURST TOMATOES AND MOZZARELLA

Steps:

• Heat the broiler with a rack about 6 inches from the heat source.
• In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high. Add half the gnocchi to the pan, breaking up any that are stuck together. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the remaining gnocchi and olive oil.
• Add the butter to the skillet and cook over medium-high, stirring often, until golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper flakes, 1 1/2 teaspoons salt and a few grinds of pepper, reducing the heat slightly if necessary to avoid scorching. Add the tomatoes and 3 tablespoons water and cook, shaking the pan occasionally, until the tomatoes have softened and the liquid has slightly thickened, 4 to 6 minutes. Smash the tomatoes as they burst to help them along.
• Add the seared gnocchi and 1/4 cup basil (if using), stir to coat, then shake into an even layer. Top with the mozzarella and drizzle lightly with olive oil. Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top with more basil, red-pepper flakes and black pepper as desired.