CHILLI CHEESE BOCCONCINI
Make and share this Chilli Cheese Bocconcini recipe from Food.com.
Provided by Mandy
Categories Cheese
Time 3m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Season breadcrumbs with lemon zest, dried chilli, italian herbs & black pepper.
- Deep fry briefly in hot oil;drain & serve.
Nutrition Facts : Calories 245.9, Fat 11.5, SaturatedFat 6.2, Cholesterol 35.5, Sodium 493.5, Carbohydrate 20.5, Fiber 1.2, Sugar 2.2, Protein 14.5
DEEP-FRIED BOCCONCINI WITH SPICY TOMATO AND GARLIC CHUTNEY
Provided by Giada De Laurentiis
Categories side-dish
Time 4h11m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
- For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
- Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHERRY TOMATO, BOCCONCINI AND BASIL BRUSCHETTA
Make and share this Cherry Tomato, Bocconcini and Basil Bruschetta recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl.
- Season to taste with salt and pepper.
- Stir in the cheese, tomatoes and basil leaves.
- Set aside.
- Grill the bread on both sides until lightly browned and crisp.
- Rub one side of each slice of bread with the garlic, then sprinkle with olive oil.
- Cover each slice of bread with several arugula leaves.
- Spoon the tomato and cheese mixture over the arugula.
- Sprinkle each bruschetta with additional olive oil, then top with basil leaves.
- Serve immediately.
TOMATO AND MARINATED BABY BOCCONCINI APPETIZERS
Great simple finger food. Perfect with pre-dinner drinks or for a cocktail party. No cooking required. Simple and elegant. Please note that the majority of the oil counted in the nutrition panel is discarded as the marinade.
Provided by Jubes
Categories Cheese
Time 30m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the oil, vinegar and basil in a medium bowl. Add the cheese and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes.
- Drain cheese and discard the marinade.
- Wrap each cheese in a piece of rocket.(The larger rocket leaves work best ). Place on top of a tomato half and spear with a toothpick.
Nutrition Facts : Calories 345.4, Fat 28.1, SaturatedFat 12.4, Cholesterol 67.3, Sodium 537.1, Carbohydrate 3.9, Fiber 0.2, Sugar 2.5, Protein 19.1
MARINATED BOCCONCINI
Bocconcini are just bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness. Match these marinated bocconcini with sliced salami, grape tomatoes, pitted olives, or cantaloupe balls.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 6
Steps:
- In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally.
Nutrition Facts : Calories 211 g, Fat 20 g, Protein 6 g
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- Drain the bcconcini balls (450g/16oz), then place them in a single layer on a plate lined with a few sheets of paper towel.
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