Fried Cheese With Fresh Tomato Sauce

Recipe Ingredients

		Fresh Tomato Sauce
2 tablespoons	30ml	Olive oil
1/2 tablespoon	7.5ml	Onion - finely chopped (large)
1 1/2 tablespoons	22ml	Ripe tomatoes - diced (large)
1/2 tablespoon	7.5ml	Sugar
1/4 cup	23g / 0.8oz	Minced parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
		Fried Cheese
1 lb	454g / 16oz	Mozzarella cheese - finely diced
6		Eggs
1 1/4 cups	182g / 6.4oz	Fresh bread crumbs
1 teaspoon	5ml	Dried oregano
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Dry vermouth or brandy
2 tablespoons	30ml	Grated Parmesan cheese
2		Parsley sprigs - stems removed
4		Fresh basil leaves
1 cup	62g / 2.2oz	Flour
		Oil - for frying

Recipe Instructions

For the Fresh Tomato Sauce: Heat oil in nonstick skillet. Add onion and saute over high heat until transparent, 3 minutes. Add tomatoes, reduce heat to medium-low, add sugar, and saute until tomatoes are very soft, stirring occasionally, 10 minutes. Add parsley and salt and pepper to taste. Cool. Transfer to a bowl, cover with plastic wrap, and set aside.

For the Fried Cheese: Melt mozzarella in double boiler set over, but not touching, simmering water. Pour it into large mixing bowl of an electric mixer and beat in 2 eggs. Add 1/4 cup bread crumbs, oregano, half the garlic, and salt and mix well.

Press cheese mixture into 8-inch square glass dish. Cover and chill until firm, at least 1 hour.

Lightly beat remaining 4 eggs in bowl. Blend in vermouth. Set aside.

In a processor or blender, process remaining bread crumbs, Parmesan cheese, parsley, basil and remaining garlic. Set aside.

Cut cheese mixture into 1 1/2-inch squares (about 15 pieces). Dip each into flour, then egg mixture, and finally into bread crumb mixture to coat evenly. Place on paper towels and refrigerate 30 minutes.

Heat 3 inches of oil to 375 degrees in heavy skillet or deep fryer. Fry cheese pieces, a few at a time, until evenly golden brown on both sides, 1 minute. Drain on paper towels. Serve at once with Fresh Tomato Sauce.

This recipe yields 6 servings.

Each serving: 491 calories; 767 mg sodium; 185 mg cholesterol; 34 grams fat; 22 grams carbohydrates; 22 grams protein; 1.19 grams fiber.

Source:
The Los Angeles Times, 12-20-2000

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