DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
Provided by Giada De Laurentiis
Categories side-dish
Time 4h11m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
HERBED MARINATED BOCCONCINI
These mini-balls of fresh mozzarella cheese are even better when marinated and are delicious hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
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.
Nutrition Facts : Calories 230 g, Fat 19 g, Protein 13 g
HERBED BOCCONCINI
An impromptu gathering calls for quick and easy bites -- this mozzarella hors d'oeuvre does the trick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 5
Steps:
- In a large bowl, combine ingredients and season with salt and pepper.
- Marinate in a bowl at room temperature until ready to serve, at least 20 minutes and up to 2 hours.
GEMELLI WITH GARLIC, HERBS, AND BOCCONCINI MOZZARELLA
Categories Garlic Pasta Kid-Friendly Quick & Easy Dinner Mozzarella Basil Summer Parsley Gourmet Small Plates
Yield Serves 4 as a main course
Number Of Ingredients 9
Steps:
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
- Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
- Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.
MARINATED BOCCONCINI (RACHAEL RAY)
Great for parties or gift giving. Note that the cooking time is actually the time the bocconcini needs to be refrigerated before serving.
Provided by Kim D.
Categories European
Time P3DT15m
Yield 4 jars
Number Of Ingredients 8
Steps:
- Sterilize 4 pint-sized mason jars.
- To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
- Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
- Top off with more extra-virgin olive oil.
- Cover and seal the jar. Repeat with the other 3 jars.
- Turn the jars over several.
- Refrigerate for 3 at least days before serving.
- Lasts for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 4230, Fat 425.4, SaturatedFat 104.4, Cholesterol 358.3, Sodium 2851.2, Carbohydrate 11, Fiber 0.1, Sugar 4.7, Protein 100.8
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