Recipe - Fried Mozzarella With Roasted Red Pepper Sauce

One half cup Fresh bread crumbs
One fourth cup Pine nuts; toasted lightly,
cooled, and chopped very
fine
Flour for dredging
1 lg Egg
1 8 ounce pack mozzarella;
cut or sliced up horizontally into
four 1/4inch thick slice
1 7 ounce jar roasted red
peppers, drained, rinsed,
and patted dry
One fourth cup Olive oil
1 One half teaspoon Fresh lemon juice
1 One half teaspoon Red wine vinegar
Cayenne to taste
One fourth cup Kalamata or other brine
cured black olives, pitted
and chopped
2 tablespoon Minced fresh parsley leaves
plus additional for garnish
if desired

In a small shallow bowl stir together the bread crumbs, the pine nuts, and
salt and pepper to taste. Have ready in 2 separate bowls the flour and the
egg, beaten lightly. Working with 1 mozzarella slice at a time, dredge the
slices in the flour, shaking off the excess, dip them in the egg, letting
the excess drip off, and coat them with the crumb mixture, patting the
crumbs gently onto the sides and edges. Line a plate with waxed paper and
chill the slices in one layer on it for 15 minutes. While the mozzarella is
chilling, in a blender blend the peppers, 1 tablespoon of the oil, the
lemon juice, the vinegar, the cayenne, 1 tablespoon water, and salt and
pepper to taste until the mixture is smooth. Transfer the sauce to a bowl,
stir in the olives and 2 tablespoons of the

parsley, and divide the sauce between 2 plates. In a large heavy skillet,
preferably nonstick, heat the remaining 2 tablespoons oil over moderately
high heat until it is hot but not smoking and in it saute the mozzarella
slices, turning them once, for 2 to 3 minutes, or until they are golden.
Divide the mozzarella slices between the plates and garnish them with the
additional parsley.

Yield: 4 first course servings

Recipe by: Cooking Live Show #CL8989

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997