Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce: The Best Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce

Serves: 4

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:
   1 tablespoon olive oil
   1/3 cup finely chopped onions
   1 clove garlic, crushed through a press
   1 cup tomato sauce
   1/4 cup water
   1 teaspoon dried oregano
   1/2 teaspoon dried basil
   1/4 teaspoon red hot pepper flakes

   MOZZARELLA CUBES:
   1 pound mozzarella cheese, preferably fresh, cut into thirty-six 1/2-inch cubes
   1/2 cup all-purpose flour
   3 large eggs, beaten
   3/4 cup seasoned dry Italian bread crumbs

   10 strands spaghetti, broken into thirty-six 3-inch lengths
   Vegetable shortening or vegetable oil for deep-frying

Get 150 more recipes like this for ONLY $1

Mozzarella Cubes On Spaghetti Sticks With Pizzaola Sauce is from the Cook'n Fried & True collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

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.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us