My mom had a good idea, she thought we should make the Mozzarella Sticks as a side to Lamb Steak and an Eggplant and Tomato Bake. I was thinking about it and then I realized that this idea would be great for a Sunday night dinner. We hopped in the car and drove to the farmers market where we purchased some very nice Lamb Steaks. All we did to the meat before it went on the grill was sprinkle some salt and pepper and both sides and rub them in olive oil. We put the steaks on for a good 2 1/2 minutes on each side, under high heat. This was just enough time for the steaks to get nice and pink.
My favorite bite of the meal was a small piece of Steak, Mozzarella Stick, and a piece of Eggplant and Tomato Bake. Having multiple bites sent me going to bed feeling good.
Here is the recipe for the Mozzarella Sticks:
Ingredients
1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows
Directions
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:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute 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.)
Yield: 2 quarts
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| The Mozzarella Sticks after being Pan Fried |
Cook Time: 1 hour 10 minutes
