Fried Mozzarella with Anchovies, Capers, and Garlic Sauce

Fried Mozzarella with Anchovies, Capers, and Garlic Sauce


Two 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3 to 1/2-inch thick rounds
All purpose flour
1 large egg, beaten to blend
3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces)

2 tablespoons (1/4 stick) butter
6 garlic cloves, minced
1 cup (packed) fresh Italian parsley leaves
1/2 cup extra virgin olive oil
1/3 cup drained capers
One 2-ounce can anchovy fillets, drained
1 and 1/2 teaspoons fresh lemon juice


Coat cheese in flour, then egg, then breadcrumbs.

Place on baking sheet.

Cover and refrigerate until cold, at least 2 hours.

Meanwhile, melt butter in small skillet over low heat.

Add garlic; saute about 3 minutes.

Transfer mixture to processor.

Add parsley leaves, 1/4 cup olive oil, capers, anchovies, and lemon juice.

Blend until coarse paste forms.

Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)

Heat 1/4 cup olive oil in large skillet over high heat.

Working in batches, fry cheese until brown, about 2 minutes per side.

Transfer fried cheese to plates.

Spoon warm sauce over cheese. Makes 8 first-course servings.