Italian food

Fried Mozzarella Sandwich – Secret Formula

Italian Fried Mozzarella Sandwich Recipe

These deep-fried Mozzarella sandwiches are a tasty snack at any time of the day or serve smaller triangles as an antipasto with drinks.

fried mozzarella sandwich

Try to set out your ingredients just previously you start: It’ll help step by step the process go more smoothly.

I recommended for you blender food processor

Ingredients:

  • 8 slices bread, preferably slightly stale, crusts removed
  • 100 g/3 ½ oz Mozzarella cheese, sliced thickly
  • 8 canned anchovy fillets, drained and chopped
  • 16 fresh basil leaves
  • 50 g/1 ¾ oz black olives, chopped
  • 4 eggs, beaten
  • 150 ml/5 fl oz/ 2/3 cup milk oil, for deep-frying
  • salt and pepper

Instructions:

  • Cut each slice of bread into 2 triangles. Top 8 of the bread triangles with the Mozzarella slices and chopped anchovies.
  • Place the basil leaves and olives on top and season with salt and pepper to taste.
  • Lay the other 8 triangles of bread over the top and press down around the edges to seal.
  • Mix the eggs and milk and pour into an ovenproof dish. Add the sandwiches and leave to soak for 5 minutes.
  • Heat the oil in a large saucepan to 180′-190’C/ 350′-375’F or until a cube of bread browns in 30 seconds.
  • Before cooking the sandwiches, squeeze the edges together again.
  • Carefully place the sandwiches in the oil and deep-fry for 2 minutes or until golden, turning once. Remove the sandwiches with a perforated spoon and drain on absorbent kitchen paper. Serve immediately while still hot.

Cook’s Tip:

If you prefer, try adding a peeled prawn (shrimp) to each triangle. For smaller sandwiches, cut the bread into 4 triangles.

Mozzarella Loaf

  • Begin 40 mins ahead
  • 6 servings
  • 445 cals per serving
  • Low in cholesterol
  • Good source of calcium, iron, vitamin A

Ingredients:

  • 1 long loaf Italian bread with sesame seed
  • 1 16-ounce package mozzarella cheese
  • ½ cup olives for salad
  • 1½ teaspoons
  • oregano

Instructions:

  • Preheat oven to 400’F. Cut Italian bread crosswise into 1-inch slices, being careful not to cut through the bottom crust. Cut mozzarella cheese into ¼-inch slices.
  • Place bread on the cookie sheet and bake for about 15 minutes or until cheese is melted and bread is heated through. Sprinkle loaf with oregano. With a sharp knife, divide the loaf into slices by cutting through the bottom crust. Serve Mozzarella loaf immediately.

Italian Hero Sandwiches

  • Begin 45 mins ahead
  • 4 sandwiches
  • 733 cals each
  • Good source of calcium, iron, vitamin C

Ingredients:

  • 12 sweet Italian sausages
  • ¼ cup of water
  • 2 medium onions
  • 5 green or red peppers
  • 2 tablespoons olive or salad oil
  • 4-5-inch-long hard rolls

Instructions:

  • In 12-inch skillet, place sausages; add water. Cover; simmer 5 minutes. Remove cover and continue cooking about 15 minutes longer or until sausages are browned, turning occasionally.
  • Meanwhile, cut onions into thin slices; cut peppers into ½-inch strips. In hot oil, in another 12-inch skillet, saute onions until just limp. Add peppers and continue cooking over medium heat, stirring occasionally, until peppers are tender, about 10 minutes. Add cooked sausages.
  • Split hard rolls in half lengthwise. Layer the bottom of each roll with some of the pepper and onion mixture and 3 of the sausages, then add the top part of the roll.

To serve: Cut each roll crosswise into halves for easier eating.

beans in tomato sauce recipe

Casserole of Beans in Tomato Sauce Recipe

Beans in The Tomato Sauce Recipe

Beans in tomato sauce recipe quick and easy casserole can eat as a healthy supper dish or as a side dish to accompany sausages or grilled fish. (See details tuna stuffed tomato recipe)

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beans in tomato sauce

Ingredients:

  • 1 X 400g/14 oz can cannellini beans
  • 1 X 400g/14 oz can Mariotti beans
  • 2 tbsp olive oil
  • 1 stick celery
  • 2 garlic cloves, chopped
  • 175g/6 oz baby onions halved
  • 450g/1 lb tomatoes
  • 75g/2 ¾ oz rocket ( arugula)

Instructions:

  • Drain both cans of beans and reserve 6 tbsp of the liquid.
  • Heat the oil in a large pan. Add the celery, garlic, and onions, and sauce for 5 minutes or until the onions are golden.
  • Cut a cross in the base of each tomato and plunge them into a bowl of boiling water for 30 seconds until the skins split.
  • Remove them with a perforated spoon and leave until cool enough to handle. Peel off the skin and chop the flesh.
  • Add the tomato flesh and the reserved bean liquid to the pan and cook for 5 minutes.
  • Add the beans to the pan and cook for a further 3-4 minutes or until the beans are hot.
  • Stir in the rocket (arugula) and allow it to wilt slightly before serving.

Cook’s Tip:

  • Another way to peel tomatoes is once you have cut a cross in the base, push it on to a fork and hold it over a gas flame, turning it slowly so that the skin heats evenly all over.
  • The skin will start to bubble and split, and should then slide off easily.

Variation:

For a spicier tasting dish, add 1-2 teaspoons of hot pepper sauce with the beans in step 4.

Cheese Casserole Bread

  • Begin 4 ½ hours ahead
  • 1 loaf
  • 3666 cals
  • Good source of calcium, iron, vitamin A, thiamine, riboflavin, niacin
  • Ingredients:
  • 2 tablespoons sugar and salt
  • 2 packages active dry yeast
  • about 5 cups all-purpose flour
  • 2 ¼ cups milk
  • ¼ pound sharp
  • Cheddar cheese, shredded (1 cup)
  • 1 tablespoon butter or margarine, melted

Instructions:

  • In a large bowl, combine sugar, salt, yeast, and 2 cups flour. In 2-quart saucepan over low heat, heat milk, and cheese until very warm (120′ to130’F.). (Cheese does not need to melt).
  • With mixer at low speed, beat the liquid mixture into dry ingredients until just blended. At medium speed, beat 2 minutes, occasionally scraping bowl with a rubber spatula. Beat in 1 cup flour to make a thick batter; beat 2 minutes more, scraping bowl often. Stir in enough additional flour (about 2 cups) to make a stiff dough that leaves the side of the bowl.
  • Cover bowl with the towel; let rise in a warm place until doubled, about 45 minutes.
  • Stir down dough; turn into greased 2-quart round, straight-sided, shallow casserole. Cover; let rise in a warm place until doubled, about minutes.
  • Preheat oven to 375’F. Brush loaf with melted butter. Bake 30 to 35 minutes until golden and the loaf sounds hollow when tapped. Cool on wire rack.
best creamy tomato soup recipe

Best Creamy Tomato Soup Recipe

Creamy Tomato Soup

This quick and best creamy tomato soup recipe has a lovely fresh tomato flavor. A first-course soup should stimulate the appetite without satisfying it, creating enthusiasm for what is to follow.

For this reason, the soup course should always be planned along with the other dishes on the menu. (See details discuss vegetable soups). Avoid repeating flavors, textures, even colors if possible.

Gazpacho is scarcely the best prelude to the main dish dressed with tomato sauce, though its sharp, refreshing flavor may be just the right note on which to start a dinner party centered around a rich, creamy main course. On the other hand, if the main dish is a simple roast or salad, start with rich cream soup.

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creamy tomato soup

Ingredients:

  • 50 g/ 1 ¾ oz/3 tbsp butter
  • 700 g/1 lb 9oz ripe tomatoes, preferably plum, roughly chopped
  • 850 ml/1 ½ pints/3 ¾ hot vegetable stock
  • 150 ml/5 fl oz/2/3 cup milk or single ( light) cream
  • 50 g/1 ¾ oz/¼ cup ground almonds
  • 1 tsp sugar
  • 2 tbsp shredded basil leaves
  • salt and pepper

Instructions:

  • Melt the butter in a large saucepan. Add the tomatoes and cook for 5 minutes until the skins start to wrinkle. Season to taste with salt and pepper.
  • Add the stock to the pan, bring to the boil, cover and simmer for 10 minutes.
  • Meanwhile, under a preheated grill (broiler), lightly toast the ground almonds until they are golden brown. This will take only 1-2 minutes, so watch them closely.
  • Remove the soup from the heat and place in a food processor blender combo the mixture to form a smooth consistency. Alternatively, mash the soup with a potato masher.
  • Pass the soup through a sieve to remove any tomato skin or pips.
  • Place the soup in the pan and return to the heat. Stir in the milk or cream, ground almonds, and sugar.
  • Warm the soup through and add the shredded basil just before serving.
  • Transfer the creamy tomato soup to warm soup bowls and serve hot.

Variation:

  • Very fine breadcrumbs can be used instead of the ground almonds if you prefer.
  • Toast them in the same way as the almonds and add with the milk or cream in step 6.