| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Caprial2 |
6 |
servings |
INGREDIENTS
| 6 |
sl |
Fresh mozzarella; (2 ounce) |
| 1 1/2 |
c |
Fresh bread crumbs |
| 2 |
|
Cloves garlic |
| 2 |
tb |
Dijon mustard |
| 1 |
|
Pinches black pepper |
| 1 |
tb |
Olive oil |
| 4 |
oz |
Unsalted butter |
| 2 |
|
Shallots; chopped |
| 3 |
|
Shallots; chopped |
| 1/2 |
ts |
Chopped basil |
| 1/2 |
ts |
Chopped thyme |
| 1/2 |
ts |
Marjoram |
|
|
Juice 1 lemon |
|
|
Salt and pepper to taste |
INSTRUCTIONS
HERB LEMON SAUCE
For the cheese, place bread crumbs, garlic, mustard, and pepper and process
until the mixture is smooth. Dredge the cheese in egg mixture then in the
bread crumbs. Then set a side. Once all the cheese is coated heat a large
saute pan with olive oil until smoking hot. Add the cheese and brown each
side well 2 to 3 minutes. Remove the cheese from the pan and place on a
tray.
For the sauce, place butter in a medium size saute pan and on high heat
bring the butter up to a boil. Once butter is boiling add shallots, garlic,
and herbs into the mixture. Add lemon juice and salt and pepper. Pour over
the cheese and serve hot.
This can be served as an appetizer or an entree. Make this dish when the
tomatoes are very ripe and full of flavor. I like to use yellow tomatoes
they are sweeter and have less acid. Again i like to serve this in a soup
plate since the sauce has a broth consistency.
Converted by MC_Buster.
Per serving: 197 Calories (kcal); 18g Total Fat; (81% calories from fat);
2g Protein; 8g Carbohydrate; 41mg Cholesterol; 126mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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