| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Roasted pecans |
| 1 1/2 |
c |
Flour |
| 2 |
|
Eggs, beaten plus; 2 tablespoons milk |
| 8 |
|
2-ounce slices of fresh Mozzarella |
|
|
Salt and white pepper |
| 1 |
c |
Plus, 3 tablespoons olive oil |
| 1 |
md |
Yellow onion,; julienne |
| 1 |
md |
Red onion,; julienne |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Rice wine vinegar |
| 1 |
tb |
Honey |
| 8 |
c |
Fresh spinach,; stemmed and cleaned |
|
|
Black pepper |
INSTRUCTIONS
In a food processor, puree the pecans until smooth. Add enough flour to
bind the pecans and form a crust, about 1/2 cup. Season the crust with
Essence. Season the remaining flour with Essence. Season both sides of
Mozzarella cheese with salt and pepper. Dredge each slice of cheese in the
flour. Dip each slice in the egg wash, removing any excess. Dredge the
slices in the pecan crust, covering the entire slice completely.
Set the cheese aside. In a sauce pan, heat a tablespoon of the olive oil.
When the oil is hot, saut_ the onions until they caramelize, about 8
minutes. Add the shallots and garlic. Whisk in the olive oil and vinegar.
Stir in the honey to taste. Bring the dressing up to a simmer. Season with
salt and black pepper. In a saute pan, heat the remaining olive oil. When
the oil is hot, pan-fry the cheese for 1-2 minutes on each side or until
the crust is golden.
Remove from the oil and drain on a paper-lined plate. Season with Essence.
Toss the spinach with the dressing and mound in the center of the plate.
Arrange the cheese around the greens. Garnish with black pepper around the
rim.
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE2365
Posted to MC-Recipe Digest V1 #277
Date: Mon, 4 Nov 1996 08:29:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
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