Fried Mozzarella With Salami Portabella Salad 30 Min Meal Food

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MOZZARELLA STUFFED PORTOBELLOS



Mozzarella Stuffed Portobellos image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 26m

Yield 12 servings

Number Of Ingredients 9

12 large portobello mushrooms, stemmed and gills removed
6 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil, divided
Sea salt, preferably gray salt and freshly ground black pepper
1 cup fresh bread crumbs
1 cup grated Parmesan
4 tablespoons freshly chopped parsley leaves
4 tablespoons freshly chopped basil leaves
12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice

Steps:

  • Preheat oven to 425 degrees F.
  • Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature.
  • While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil.
  • Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy.

FRIED MOZZARELLA BALLS WITH MARINARA CREAM SAUCE



Fried Mozzarella Balls with Marinara Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

1 (8-ounce) container mini mozzarella cheese balls (bocconcini)
1 cup all-purpose flour
2 eggs, beaten
2 cups panko (Japanese breadcrumbs)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon lemon zest
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
1 cup red sauce
2 tablespoons heavy whipping cream
Pinch of red pepper flakes

Steps:

  • For the mozzarella balls: Preheat a deep fryer to 375 degrees F.
  • Drain the mozzarella and pat dry.
  • Add the flour to a casserole dish, the beaten eggs to a second, and whisk together the panko, parsley, lemon zest, red pepper flakes, salt and pepper in the third casserole dish.
  • Dredge the mozzarella through the flour, then the egg, and finally the breadcrumbs. Place in the freezer for 10 minutes then fry in batches in the hot oil until golden and crispy, about 1 minute per batch. Drain on paper towel-lined sheet trays. Season with salt. Serve with the marinara cream sauce.
  • For the sauce: Mix the red sauce, heavy cream and red pepper flakes together in a small bowl and microwave until warm, about 2 minutes. Use for dipping. Yield: 1 cup.

FRIED MOZZARELLA CHEESE APPETIZERS



Fried Mozzarella Cheese Appetizers image

A crisp coating holds marvelous melted cheese, which tastes terrific when dipped into a homemade tomato sauce.-Jay Davis, Knoxville, Tennessee

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen appetizers (2-1/2 cups sauce).

Number Of Ingredients 11

1 pound part-skim mozzarella cheese
2 eggs, beaten
2/3 cup all-purpose flour
3/4 cup seasoned bread crumbs
1 garlic clove, minced
1 tablespoon plus 1/4 cup olive oil, divided
1 can (28 ounces) Italian crushed tomatoes
1 teaspoon dried oregano
2 teaspoons sugar
1/4 teaspoon dried basil
1/8 teaspoon pepper

Steps:

  • Cut cheese into twenty-four 1/4-in. slices. Place the eggs, flour and bread crumbs in separate shallow bowls. Dip cheese slices in eggs, then coat with flour. Dip cheese again in eggs and coat with crumbs. Place on waxed paper-lined baking sheets; refrigerate for at least 1 hour., Meanwhile, in a small saucepan, saute garlic in 1 tablespoon oil for 1 minute; add the tomatoes, oregano, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until slightly thickened., In a large skillet, cook cheese slices in remaining oil over medium heat for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with sauce.

Nutrition Facts : Calories 123 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 257mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 7g protein.

SALAMI SALAD WITH TOMATOES AND MOZZARELLA



Salami Salad with Tomatoes and Mozzarella image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 7

1 pound salami, cut into 1/4-inch pieces
6 tomatoes, diced
1/2 cup fresh basil leaves
1/2 pound mozzarella, cut into 1/2-inch pieces
Salt and freshly ground black pepper
Olive oil, for drizzling
Vinegar, for drizzling

Steps:

  • In a large bowl, combine salami, tomatoes, basil, and mozzarella. Season, to taste, with salt and pepper. Drizzle with olive oil and vinegar and toss well.

FRIED MOZZARELLA



Fried Mozzarella image

No guest will be able to resist this bite-size ball of gooey goodness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 40

Number Of Ingredients 8

1 cup all-purpose flour
2 large eggs
1 cup panko or plain dried breadcrumbs
1 teaspoon dried thyme
Coarse salt and ground pepper
1 pound bocconcini (bite-size fresh mozzarella balls)
2 cups vegetable oil
Tomato sauce, for serving

Steps:

  • Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
  • In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping.

Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 1 g, Protein 11 g

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

FRIED MOZZARELLA



Fried Mozzarella image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

12 packaged egg roll wrappers
12 pieces string cheese
Vegetable oil, for frying
1 cup store-bought marinara sauce

Steps:

  • Remove the egg roll wrappers from the package and cover them with a damp paper towel. This will keep the wrappers from drying out. Have a small glass of water ready for sealing the wrappers.
  • Place one egg roll wrapper on a cutting board. With damp fingers, moisten the outer edges of the wrapper. Place a piece of string cheese diagonally on one corner of the wrapper. Roll the cheese inside the wrapper to the halfway point and then fold the edges over the ends of cheese. Continue rolling, making sure the last corner seals. Place on a sheet pan, cover with a damp paper towel and repeat with the remaining cheese sticks.
  • Heat 1 inch of oil in a large skillet over medium heat.
  • While the oil is heating, warm the marinara in a saucepan over medium heat until warmed through. Place in a small serving bowl.
  • Fry the egg rolls until golden and crisp, about 1 1/2 minutes, turning regularly. Remove to a paper-towel-lined plate to drain excess oil.
  • Serve alongside the marinara.

TOMATO, MOZZARELLA & SALAMI PASTA SALAD



Tomato, Mozzarella & Salami Pasta Salad image

Make and share this Tomato, Mozzarella & Salami Pasta Salad recipe from Food.com.

Provided by nmbogas

Categories     One Dish Meal

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

1 lb whole wheat spiral pasta
1 pint cherry tomatoes, halved
1 cup bite-size fresh mozzarella cheese balls, drained
1/4 lb salami, sliced about as wide as the pasta you are using
1/2 red onion, thinly sliced
1/2 cup fresh basil leaf, julienned
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Steps:

  • Boil the pasta in salted water for 8 to 10 minutes, or until al dente. Meanwhile, whisk together the balsamic vinegar, oil, mustard, salt and pepper flakes in the bottom of a large bowl. Add the tomatoes, mozzarella, salami, onion and basil on top of the dressing.
  • When the pasta is cooked, drain it and add it to the large bowl. Toss to combine. Serve warm, at room temperature or cool.

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

SALAMI SALAD WITH TOMATOES AND MOZZARELLA



Salami Salad With Tomatoes and Mozzarella image

Tasty, easy and quick. Great to take along on a picnic or would be a nice addition to a salad buffet. I think this is best served at room temperature. -Adapted from Michael Chiarello of Food Network

Provided by GaylaJ

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb salami, cut into 1/4 inch strips
1/4 lb mozzarella cheese, cut into 1/2 inch pieces
1 1/2 cups grape tomatoes, halved
1/4 cup fresh basil leaf, coarsely chopped
salt, to taste
fresh ground black pepper, to taste
olive oil, for drizzling
balsamic vinegar or red wine vinegar, for drizzling

Steps:

  • Combine salami, mozzarella, tomatoes and basil in a large bowl and season to taste with salt and pepper.
  • Drizzle with vinegar and olive oil and toss well.

Nutrition Facts : Calories 243.8, Fat 19.1, SaturatedFat 9.3, Cholesterol 62.7, Sodium 827.3, Carbohydrate 3.9, Fiber 0.7, Sugar 2.6, Protein 14

WARM MOZZARELLA SALAD



Warm Mozzarella Salad image

The fresh mozzarella for this salad is warmed in a hot oven for a short time, giving it this soft, luscious heavenly texture. The vinegarette and kalamata olives are a nice foil for the richness of the cheese. Buon Appetit! Oh the credit for this goes to a recipe card from Safeway... the fine print says "try-foods, int'l".. I've made a few adjustments

Provided by CHRISSYG

Categories     European

Time 19m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fresh mozzarella cheese (sliced 1/2in. thick)
2 tablespoons extra virgin olive oil
1 cup breadcrumbs
1/4 cup ground toasted pine nuts (or any favorite nut, toasted)
2 tablespoons parmesan cheese (reggiano preferred, grated)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3 cups mixed fresh salad greens
3 slices prosciutto, cut into strips crosswise
1/4 cup kalamata olive (pitted if you prefer)
1/2 cup fresh tomato, roughly chopped
balsamic vinegar
oil

Steps:

  • Preheat oven to 425 degrees F.
  • Marinate slices of mozzarella in olive oil 1-2 minutes per side.Mix bread crumbs with ground nuts, grated cheese, parsley and basil. Dredge cheese in breadcrumb mixture. Bake coated cheese at 425 degrees for approx 2-4 minutes. WATCH THE CHEESE. If it looks like it's getting TOO soft, PULL IT. we're not going for fondue here. Toss mixed salad greens with baslamic vinegar and oil and plate. Top dressed greens with mozzarella and then divide the proscuitto, olives and tomatoes among serving plates.

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From tfrecipes.com


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Reduce heat, and simmer 45 minutes. Discard bay leaves; stir in vinegar. Preheat broiler. Arrange bread cubes in a single layer on a jelly-roll pan; broil 2 minutes or until toasted, turning after 1 minute. Preheat oven to 500°. Ladle 1 cup soup into each of 10 ovenproof soup bowls.
From tfrecipes.com


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