Fried Mozzarella Italiano
cheese/eggs
1 lb mozzarella cheese, cut into
1 1 inch cubes
3 eggs, well beaten
1/2 cup flour
3/4 cup italian season bread crumbs
1 vegetable oil
1 italian tomato sauce
----ITALIAN TOMATO SAUCE----
2 centiliter garlic, minced
1 tablespoon olive oil
1 can 28 oz italian plum tomatoes, choppe; d and undrained
1 large pinch of sugar
1 pinch salt
1 1/2 teaspoon italian seasoning
1 dash pepper
For the mozarella: 1. Dip the cheese cubes in egg, roll in flour, and dip in egg again. Then dip into bread crumbs. Place on waxed paper and chill 1 hour. 2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry chilled cubes in hot oil; drain on paper towels. 3. Serve immediately with Italian Tomato sauce. For the Sauce: 1. Saute garlic in oil in a heavy skillet; stir in remaining ingredients. Bring to boil. 2. Reduce heat, simmer uncovered for 45 minutes or until mixture is thickened, stirring occasionally. Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120
Yield: 4 servings
