Ladies, now that we are hopefully over those post-Christmas nonsenses like diets, cleanses (or whatever you want to call that low-caloric torture), it's time to get serious again about great food! Today, I have one easy, delicious and rather addictive recipe for you (I made it 3 times in 5 days, I think that explains it best).
I love random strikes of inspiration, and that's exactly what happened with these scrumptious appetizers. Really, simply stumbling upon a random mention (not even a recipe!) of mozzarella sticks on The Everygirl was enough to get me intrigued. It took me exactly 2 minutes to google this Giada de Laurentiis recipe and already I was running out the door to the grocery store to pick up some mozzarella and Parmesan (yes, I can get this enthusiast over a random recipe. Don't judge.). At the same time, I remembered this Clara's Marinara sauce recipe, and I knew that these two would be match made in heaven. And I was right.
The preparation is a little bit messy (you have to literally get your hands dirty, dipping mozza sticks in eggs and breadcrumbs), but so worth it! In fact, the hardest part was waiting two hours for the sticks to freeze! And of course, they disappeared faster than I care to admit (but of course, I wasn't devouring them all by myself). Be sure to give this savory treat a try asap. You'll thank me later.
(adapted from Giada de Laurentiis, via Food Network)
* approximately 200g dried breadcrumbs (start with 1/2 cup, and add more progressively as you go)
* 150g freshly grated Parmesan
* 1 tsp salt
* 4 large eggs, beaten to blend
* 500g (I used two 250g blocks) pasteurized mozzarella, cut into sticks
* vegetable oil
1. Stir the bread crumbs, Parmesan and salt to blend.
2. Dip the mozzarella sticks in the eggs, allow the excess egg to drip back into the bow and coat the sticks in the bread crumb mixture. Coat completely,
3. Place the sticks on a tray.
4. When you have all the sticks covered, repeat the whole process a second time.
5. Cover and freeze, about 2 hours and up to 2 days.
6. Heat the oil in a deep fryer (or in a large frying pan). Working in batches, fry the mozzarella sticks until golden, about 2-3 minutes.
7. Transfer to plates and serve immediately.
Cheesy Marinara sauce
adapted from Channeling Contessa
* 1 can diced tomatoes
* 1 onion, diced
* 2 large garlic cloves, minced
* 1/2 tsp salt
* 1 tsp dried basil leaves, crumbled
* 2 tbsp extra virgin olive oil
* 1/2 cup grated Parmesan
1. In a medium sized saucepan, sauté the onion in olive oil over low heat for 10 minutes.
2. Stir in garlic, and cook for about 1 minute, until fragrant.
3. Add in the tomatoes, salt and basil and cook over low heat for 10 minutes, stirring occasionally.
4. Remove from the heat and blend the sauce with the help of immersion blender, until mostly smooth, Fold in the grated cheese.