| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh Mozzarella cheese; cut into 8 |
|
|
; (1/4-inch) slices |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
c |
Flour |
| 1 |
|
Egg; beaten with 2 |
|
|
; tablespoons milk |
| 1 1/2 |
c |
Fine dried bread crumbs |
| 4 |
tb |
Olive oil |
| 1 |
lb |
Assorted exotic mushrooms; stemmed and thinly |
|
|
; sliced |
| 2 |
tb |
Minced shallots |
| 1 |
ts |
Chopped garlic |
| 2 |
c |
Veal stock reduction |
| 1 |
tb |
Butter |
| 1 |
ts |
Finely chopped fresh parsley leaves |
| 1 |
md |
Fresh summer truffle |
|
|
Drizzle of white truffle oil |
INSTRUCTIONS
Season both sides of the cheese with salt and pepper. Season the flour, egg
wash and bread crumbs separately with salt and pepper. Dredge each slice of
cheese in the flour, tapping off any excess, then dip each slice in the egg
wash, letting the excess drip off. Dip the cheese in the bread crumbs,
coating completely. In a large saute pan, over medium heat, add 2
tablespoons of the oil. Add the mushrooms and shallots. Season with salt
and pepper. Saute for 2 minutes. Add the garlic and the veal stock
reduction. Bring to a simmer and cook for 4 minutes. Remove from the heat
and stir in the butter and parsley. Set aside and keep warm.
In another large saute pan, over medium heat, heat the remaining 2
tablespoons of oil. Pan-fry the cheese until the crust is golden, about 2
minutes on each side. Remove and drain on paper towels. To serve, spoon the
mushroom ragu onto 4 serving plates. Arrange 2 pieces of the fried cheese
on top of the mushroom ragu. Garnish with shaved truffles and a drizzle of
truffle oil.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1118 Calories (kcal); 71g Total Fat; (57% calories from fat);
19g Protein; 100g Carbohydrate; 218mg Cholesterol; 178mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 13
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC46
Converted by MM_Buster v2.0n.
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