| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Italian |
Cyberealm, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Mozzarella cheese, cut into |
|
|
1 inch cubes |
| 3 |
|
Eggs, well beaten |
| 1/2 |
c |
Flour |
| 3/4 |
c |
Italian season bread crumbs |
|
|
Vegetable oil |
|
|
Italian tomato sauce |
| 2 |
cl |
Garlic, minced |
| 1 |
tb |
Olive oil |
| 1 |
cn |
28 oz italian plum tomatoes, chopped and undrained |
| 1 |
lg |
Pinch of sugar |
| 1 |
pn |
Salt |
| 1 1/2 |
ts |
Italian seasoning |
| 1 |
ds |
Pepper |
INSTRUCTIONS
ITALIAN TOMATO SAUCE
For the mozarella:
1. Dip the cheese cubes in egg, roll in flour, and dip in egg again.
Then dip into bread crumbs. Place on waxed paper and chill 1 hour.
2. In a large saucepot or deep fat fryer, heat oil to 375F. Fry
chilled cubes in hot oil; drain on paper towels.
3. Serve immediately with Italian Tomato sauce.
For the Sauce:
1. Saute garlic in oil in a heavy skillet; stir in remaining
ingredients. Bring to boil.
2. Reduce heat, simmer uncovered for 45 minutes or until mixture is
thickened, stirring occasionally.
Source: Stephanie Needham, Cyberealm BBS Watertown NY 9/92
Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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