Lemon And Caper Mozzarella Recipes

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
• Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
• Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

FRIED MOZZARELLA SKEWERS

Steps:

• Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
• Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
• Spread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
• Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
• Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.

MOZZARELLA IN CARROZZA WITH ANCHOVY SAUCE

Steps:

• Make anchovy sauce:
• Melt butter in a small heavy saucepan over low heat. Discard any foam from top, then remove from heat. Stir in anchovies, capers, and lemon juice. Keep warm, covered. Stir in parsley just before serving.
• Make mozzarella in carrozza:
• Cut bread from middle of loaf into 12 (1/4-inch-thick) slices. Sandwich each slice of mozzarella between 2 slices bread, then cut off crusts, forming 4-inch squares (mozzarella slices should be smaller than bread slices).
• Put 1 cup milk in a shallow dish and spread bread crumbs on a plate. Dip both sides of each sandwich in milk, pressing edges lightly to seal sandwich. Coat with bread crumbs, making sure edges are coated well. Place on a parchment-lined baking sheet and chill 2 hours.
• Whisk eggs in a large shallow bowl, then whisk in 3/4 teaspoon salt and remaining 3 tablespoons milk.
• Heat 1/2 inch oil in a 12-inch skillet over medium heat until it shimmers. Dip sandwiches, 1 at a time, in egg mixture, letting excess drip off, and fry, 3 at a time, turning once with a slotted spatula, until golden, about 6 minutes per batch. Drain on paper towels.
• Halve diagonally and serve hot with anchovy sauce.

LEMON AND CAPER MOZZARELLA

Steps:

• Place cheese slices on medium platter.
• Heat olive oil in small saucepan over medium heat. Add garlic and red pepper. Heat until garlic sizzles. Remove from heat. Add oregano, lemon zest, salt, and pepper. Let cool to room temperature.
• Juice lemon and add to mixture. Add capers and seasonings. Drizzle over cheese.
• Top with fresh oregano as garnish.