Giada De Laurentiis Mozzarella Sticks Recipes

MOZZARELLA PILLOWS

Steps:

• Special equipment: scalloped ravioli cutter
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.
• Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.
• To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

MOZZARELLA STICKS ( GIADA DE LAURENTIIS )

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
• Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.
• Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with marinara sauce.

GIADA DE LAURENTIIS MOZZARELLA STICKS

Steps:

• Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
• Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
• Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
• Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
• Cover and freeze until frozen, about 2 hours and up to 2 days.
• Heat the oil in a large frying pan over medium heat.
• Working in batches, fry the cheese until golden brown, about 1 minute per side.
• Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
• Marinara Sauce:.
• In a large casserole pot, heat the oil over a medium-high flame.
• Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
• Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
• Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
• Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).

MOZZARELLA IN CARROZZA

Steps:

• Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches.
• Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto.

PARMESAN FISH STICKS

Steps:

• Preheat the oven to 450 degrees F.
• Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.
• Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
• Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.
• For the Dipping Sauce:
• Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.
• Arrange the fish sticks on a serving platter and serve with the dipping sauce.

MOZZARELLA BAR

Steps:

• For the piquillo pesto: Combine the peppers, Parmesan, walnuts, olive oil, salt, chile paste and garlic in a food processor. Puree until smooth and evenly combined. Set aside.
• For the roasted tomatoes: Preheat the oven to 350 degrees F.
• Toss the tomatoes with the basil, garlic, olive oil and salt on a rimmed baking sheet. Spread evenly on the baking sheet and roast until softened and beginning to blister, 30 minutes.
• For the mushroom tapenade: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with the salt. Cook, stirring often, until the mushrooms have lost all their liquid and are turning golden brown, about 10 minutes. Remove from the heat and season with the basil, oregano, rosemary and lemon zest. Stir in the pine nuts and remaining tablespoon olive oil. Cool slightly. Serve warm or at room temperature.
• For the bar: Display all the different types of mozzarella and burrata on platters and plates. Set up a buffet around the cheese options with the 3 homemade toppings, along with the grilled bread and crostini, arugula, basil, olive oil, balsamic vinegar, flaky salt and red pepper flakes. Invite guests to assemble their own bruschetta or salads.

CRISPY SMOKED MOZZARELLA WITH HONEY AND FIGS

Steps:

• In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
• Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
• Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
• Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
• To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

FISH STICKS WITH MARINARA SAUCE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
• Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.
• In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.
• In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.