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Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce recipe on the web!!When I was catering, I passed countless hors d'oeuvres, many of them speared with toothpicks so they would be easy for the guests to pick up. I quickly tired of collecting the used toothpicks, and devised an edible toothpick in the form of a deep-fried spaghetti stick. What better way to illustrate this innovation than golden breaded mozzarella cubes served with an oregano-and-garlic-scented tomato sauce? Makes 36 cubes (4 to 6 appetizer servings) PIZZAOLA SAUCE: _ tablespoon olive oil ___ cup finely chopped onions _ clove garlic, crushed through a press _ cup tomato sauce ___ cup water _ teaspoon dried oregano ___ teaspoon dried basil ___ teaspoon red hot pepper flakes MOZZARELLA CUBES: _ pound mozzarella cheese, preferably fresh, cut into thirty-six 1/2-inch cubes ___ cup all-purpose flour _ large eggs, beaten ___ cup seasoned dry Italian bread crumbs __ strands spaghetti, broken into thirty-six 3-inch lengths Vegetable shortening or vegetable oil for deep-frying 1 TO MAKE THE SAUCE: In a small saucepan over medium heat, heat the oil. Add the onion and cook, stirring occasionally, until golden, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato sauce, water, oregano, basil, and red pepper flakes. Bring to a simmer and reduce heat to low. Simmer until slightly thickened, about 10 minutes. Set aside and keep warm. (The sauce can be prepared up to 1 day ahead, covered, and refrigerated. Reheat before serving.) 2 TO MAKE THE CUBES: Preheat the oven to 200°F. Line one baking sheet with waxed paper, and another baking sheet with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. 3 Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. Place the bread crumbs in a third shallow bowl. One at a time, roll each mozzarella cube in the flour, dip in the eggs, then coat completely with the bread crumbs. Set aside on the waxed paper. 4 Deep-fry the spaghetti until golden brown, about 2 minutes. Using a wire-mesh skimmer, transfer to the paper towels to drain and cool. In batches, without crowding, deep-fry the mozzarella cubes until golden brown, about 3 minutes. Using the skimmer, transfer to the paper towels and keep warm in the oven while frying the rest. 5 To serve, spear each cube with a spaghetti stick. Serve immediately, with a bowl of the warm sauce for dipping. Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce Root Vegetable Chips With Roasted Garlic Dip Little Meatballs With Salsa Verde Rice Crisps With Peanut-Lime Dipping Sauce Tostaditas With Ancho Salsa Roja Glittering Spiced Walnuts Coconut Shrimp With Pineapple-Mustard Dip Parmesan Pasta Nibbles Pork And Shrimp Balls With Sweet And Spicy Dipping Sauce Spiced Mixture |
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