Chilli Cheese Bocconcini Recipes

DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY

Steps:

• For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
• For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
• Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

BOCCONCINI SALAD

Steps:

• In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
• Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.

HERBED MARINATED BOCCONCINI

Steps:

• In a bowl, combine bocconcini, olive oil and red-pepper flakes; season with coarse salt and ground pepper. Marinate at room temperature at least 1 hour (or up to 4 hours). Top with basil and serve with crackers or crostini.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.

CHILLI CHEESE BOCCONCINI

Steps:

• Season breadcrumbs with lemon zest, dried chilli, italian herbs & black pepper.
• Deep fry briefly in hot oil;drain & serve.