| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh bread crumbs |
| 1/4 |
c |
Pine nuts; toasted lightly, cooled, and chopped very fine |
|
|
Flour for dredging |
| 1 |
lg |
Egg |
| 1 |
|
8 ounce pack mozzarella; sliced horizontally into four 1/4-inch thick slice |
| 1 |
|
7 ounce jar roasted red peppers, drained, rinsed, and patted dry |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
ts |
Fresh lemon juice |
| 1 1/2 |
ts |
Red wine vinegar |
|
|
Cayenne to taste |
| 1/4 |
c |
Kalamata or other brine cured black olives, pitted and chopped |
| 2 |
tb |
Minced fresh parsley leaves plus additional for garnish if desired |
INSTRUCTIONS
In a small shallow bowl stir together the bread crumbs, the pine nuts, and
salt and pepper to taste. Have ready in 2 separate bowls the flour and the
egg, beaten lightly. Working with 1 mozzarella slice at a time, dredge the
slices in the flour, shaking off the excess, dip them in the egg, letting
the excess drip off, and coat them with the crumb mixture, patting the
crumbs gently onto the sides and edges. Line a plate with waxed paper and
chill the slices in one layer on it for 15 minutes. While the mozzarella is
chilling, in a blender blend the peppers, 1 tablespoon of the oil, the
lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and
pepper to taste until the mixture is smooth. Transfer the sauce to a bowl,
stir in the olives and 2 tablespoons of the
parsley, and divide the sauce between 2 plates. In a large heavy skillet,
preferably nonstick, heat the remaining 2 tablespoons oil over moderately
high heat until it is hot but not smoking and in it saute the mozzarella
slices, turning them once, for 2 to 3 minutes, or until they are golden.
Divide the mozzarella slices between the plates and garnish them with the
additional parsley.
Yield: 4 first course servings
Recipe by: Cooking Live Show #CL8989
Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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