Tuesday, October 5, 2010

Mozz Stix and Marinara Sauce

Deep Fried Mozzarella Sticks
12-16 sticks

1 pound whole mozzarella cheese
3 eggs, beaten
½ cup flour
1 cup breadcrumbs
¼ cup parsley, chopped
4 cups vegetable oil for frying
Marinara sauce

Cut cheese into 3 inch sticks about ½ inch thick. Combine breadcrumbs and parsley in a small bowl and set up beaten eggs in another small bowl. Place flour on a plate. First thoroughly dust cheese sticks in flour, shaking of any excess. Chill for 20 minutes. Dip chilled sticks in eggs and then in crumbs. Fry until done.

Montego Bay Marinara Sauce
2 quarts

2 small Spanish onions, diced
2 cloves garlic, crushed
2 teaspoons olive oil
2-16 ounce cans plum tomatoes, diced
2-16 ounce cans tomatoes, crushed
1 cup red wine
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme
2 teaspoons parsley
2 teaspoons white pepper
2 teaspoons kosher salt

In a 4 quart saucepot, heat olive oil and sauté onion and garlic until tender. Add remaining ingredients and cook, lightly covered, on medium heat at a light simmer for 2 hours.

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