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<\/p>\nFried Mozzarella Caprese Salad<\/p>\n
<\/p>\n
Pesto:<\/p>\n
1 C. of basil<\/p>\n
2 garlic cloves, minced<\/p>\n
Handful of walnuts<\/p>\n
1\/4 C. of Parmesan-Reggiano<\/p>\n
1\/4 C. of olive oil<\/p>\n
Salt and pepper to taste<\/p>\n
<\/p>\n
Fried Mozzarella:<\/p>\n
1 tomato<\/p>\n
1 quart of canola oil<\/p>\n
1 five ounce ball of mozzarella (low moisture, not water packed)<\/p>\n
2 large egg, beaten<\/p>\n
1 1\/2 C. plain bread crumbs<\/p>\n
1\/2 tsp. of crushed red pepper<\/p>\n
1\/2 tsp. of oregano<\/p>\n
Salt<\/p>\n
<\/p>\n
In a food processor, add the basil, garlic, pine nuts (or walnuts), Parmesan, and pulse until chopped. With the processor on low, add the olive oil in a slow and steady stream until completely combined. Taste the pesto and adjust the salt and pepper to taste. Set aside. Slice the tomato in 1\/2-inch slices and place on paper towels. This will absorb some of the tomatoes\u00e2\u20ac\u2122 moisture. Prep a plate with a few layers of paper towels. Fill a 10\u00e2\u20ac\u00b3 cast iron pan with 4 inches of oil, about 2 quarts, and heat oil to 350F. While it\u00e2\u20ac\u2122s heating up, slice the mozzarella into 1\/2-inch slices. Prep bowl with beaten egg. On a plate, combine breadcrumbs, crushed red pepper, oregano, and salt (if needed). Note: Try your mozzarella. If there\u00e2\u20ac\u2122s a lot of salt, chill on the salt. Don\u00e2\u20ac\u2122t add any. If the mozzarella has no salt, then add about 1\/4 tsp. to the bread crumb mixture. Double-dip mozzarella by dipping in the beaten eggs, then breadcrumbs and repeating the step. This will give you a delicious thick crust. Gently drop the mozzarella into hot oil using a slotted spoon and fry, about 30 seconds, or until golden brown. Turn the mozzarella and allow to fry on the other side for another 30 seconds. Transfer to the paper toweled plate to drain. Grab a plate and stack tomatoes and mozzarella in whatever fashion you like. Top with pesto and a crack of black pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Fried Mozzarella Caprese Salad Pesto: 1 C. of basil 2 garlic cloves, minced Handful of walnuts 1\/4 C. of Parmesan-Reggiano 1\/4 C. of olive oil Salt and pepper to taste Fried Mozzarella: 1 tomato 1 quart of canola oil 1 five ounce ball of mozzarella (low moisture, not water packed) 2 large egg, beaten 1 1\/2 C. plain bread crumbs 1\/2 tsp. of crushed red pepper 1\/2 tsp. of oregano Salt In a food processor, add the basil,…<\/p>\n