Fried Mozzarella With Salami Portabella Salad 30 Min Meal Recipes

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FRIED MOZZARELLA WITH PUTTANESCA DIPPING SAUCE



Fried Mozzarella With Puttanesca Dipping Sauce image

Make and share this Fried Mozzarella With Puttanesca Dipping Sauce recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 1h

Yield 45 mozzarella squares

Number Of Ingredients 26

1 cup all-purpose flour
2 lbs regular mozzarella cheese or 2 lbs smoked mozzarella cheese (cut into 1 inch cubes)
1/4 cup milk
2 eggs, lightly beaten
1 1/2 cups Italian style breadcrumbs
1/2 teaspoon salt
vegetable oil, for frying
6-inch skewer, or fondue forks,for dipping
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 (28 ounce) can whole Italian plum tomatoes, pureed in a blender,with juice
1/2 cup pitted and finely chopped kalamata olive
1 tablespoon tomato paste
1 tablespoon drained capers
1 tablespoon minced anchovy fillet (4 to 5 fillets) (optional)
1/2 teaspoon dried crushed red pepper flakes
salt
3 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
2 teaspoons cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Pat the mozzarella dry, making sure there is no water on the surface, and set aside.
  • Place the flour in a shallow dish.
  • Mix together the milk and eggs and place in a shallow bowl.
  • Stir together the bread crumbs, Essence, and salt and place in a shallow dish.
  • Heat vegetable oil about 1 1/2 inches deep, in a heavy saucepan or deep-fryer over medium-high heat to 325 to 330 degrees F.
  • Dredge the mozzarella in the flour, shaking off any excess flour.
  • Dip in the egg mixture and then the bread crumbs.
  • Place mozzarella in hot oil and cook for 1 to 1 1/2 minutes, or until golden brown.
  • Remove with a slotted spoon and drain on paper towels.
  • Allow the mozzarella to stand for 3 to 5 minutes before serving, to allow the cheese to melt the entire way through.
  • Serve warm on skewers or fondue forks with Puttanesca Dipping Sauce.
  • To make the dipping sauce:.
  • In a medium pot heat the olive oil over medium-high heat.
  • Add the onion and saute until soft and lightly caramelized, about 5 minutes.
  • Add garlic and cook an additional 2 minutes.
  • Add the tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 20 minutes.
  • Add salt to taste, cover and set aside.
  • Serve sauce warm or at room temperature.
  • Enjoy!
  • Yield: about 3 cups To make the Essence:.
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup.

Nutrition Facts : Calories 104.7, Fat 5.9, SaturatedFat 2.9, Cholesterol 25.5, Sodium 515.5, Carbohydrate 7.2, Fiber 0.9, Sugar 1.2, Protein 6

SHEET-PAN MUSHROOM PARMIGIANA



Sheet-Pan Mushroom Parmigiana image

This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 9

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

Steps:

  • Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
  • To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  • Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  • To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

FRIED MOZZARELLA WITH SALAMI & PORTABELLA SALAD (30 MIN MEAL



Fried Mozzarella With Salami & Portabella Salad (30 Min Meal image

A 30 minute meal by Rachael Ray (October 2008 Magazine). Sounds delish! She recommends throwing some sliced black olives on top too.

Provided by januarybride

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 lb thinly sliced salami
6 tablespoons extra virgin olive oil
6 ounces portabella mushroom caps, gills scraped
salt and pepper
1 1/2 cups seasoned breadcrumbs
3 large eggs
1 lb brick whole milk mozzarella, cut lengthwise into 8 slices
9 ounces mixed greens
1 tablespoon balsamic vinegar

Steps:

  • In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
  • In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
  • Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
  • Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
  • In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.
  • Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
  • Place 2 mozzarella steaks on each of 4 plates and serve with the salad.

Nutrition Facts : Calories 818.7, Fat 57.9, SaturatedFat 22.2, Cholesterol 268.4, Sodium 1387.1, Carbohydrate 34.6, Fiber 2.5, Sugar 5.2, Protein 39.9

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