SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE
Provided by Kardea Brown
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.
FRIED MOZZARELLA WITH SALAMI & PORTABELLA SALAD (30 MIN MEAL
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
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
SPICY SALAMI MOZZARELLA STICKS WITH VODKA SAUCE
These are the pigs in a blanket of the Italian American appetizer world! I love a slightly creamy tomato sauce and the punchy heat from a layer of spicy salami. You can also use prosciutto. Fry the sticks as close to eating as you can. They only keep warm and gooey in the oven for a short time. You can fully bread and freeze them, unfried, for another day and just pop out, defrost and fry as well. Bottom line: You can never make enough!
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 18 sticks
Number Of Ingredients 16
Steps:
- Form the sticks: Place two slices of salami on a cutting board so that they are overlapping and slightly longer than the mozzarella stick. Wrap up the mozzarella stick so it is completely covered in the salami and transfer, seam side down, to a parchment-lined rimmed baking sheet. Repeat wrapping the remaining mozzarella sticks with the salami. Refrigerate for 30 minutes.
- While the mozzarella sticks are chilling, place the flour, egg mixture and breadcrumbs in separate wide shallow containers.
- Working with one at a time, roll the mozzarella sticks in the flour and shake off any excess. Roll the sticks in the egg mixture, then in the breadcrumbs. Double coat by rolling the sticks in the egg mixture and breadcrumbs a second time. Arrange on a single layer on a rimmed baking sheet. Repeat with all of the sticks and refrigerate for 30 minutes.
- Fry the sticks: Preheat the oven to 200 degrees F. Pour the oil into a deep, heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F. Meanwhile, set a wire rack inside a rimmed baking sheet. Working in batches, carefully drop the sticks into the oil and gently "swirl" the oil so they fry more evenly on all sides. Fry until they are light to medium brown, 3 to 4 minutes. Remove the mozzarella sticks with a slotted spoon or spider and lay them out in a single layer on the wire rack. Repeat until all are cooked. Keep warm in the oven if needed.
- Serve: Serve the mozzarella sticks with warm vodka sauce for dunking.
- In a medium skillet over medium heat, heat the olive oil. Add the onion and garlic and season with salt. Stir in the vodka, sugar and red pepper flakes and cook for about 5 minutes. Add the tomatoes and cook for an additional 5 to 8 minutes over high heat, stirring from time to time. Taste for seasoning. Stir in the cream. Puree in a blender until smooth. Set aside until ready to use.
FRESH MOZZARELLA PASTA SALAD
A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
Provided by Meghan
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g
FRIED MOZZARELLA
Not a dieter's dish, but definately a nice/easy appetizer for a small party. Serve with a little tomato sauce for dipping. Kids love these!!
Provided by Chippie1
Categories Cheese
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil to 360 degrees.
- While the oil is heating, beat the eggs in a shallow bowl.
- Press cheese slices into the flour, coating them evenly with a thin layer of flour.
- Shake off any excess.
- Dip them into the egg, then into the breadcrumbs.
- Dip them once more into the egg and then back into the breadcrumbs.
- Fry immediately in the hot oil until golden brown (about 2 minutes).
- Drain quickly on paper towels, and serve hot.
Nutrition Facts : Calories 291.9, Fat 21.5, SaturatedFat 12, Cholesterol 172.9, Sodium 568.3, Carbohydrate 2.1, Sugar 1.1, Protein 22
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