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| Hazelnut Fried Fresh Mozzarella with Cider Vinaigrette |
| Serves 6 |
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| Ingredients for Hazelnut Fried Fresh Mozzarella with Cider Vinaigrette |
1 cup Hazelnuts, toasted and skinned
4 tbsp Flour
2 lb Fresh Mozzarella (small balls if possible)
2 Eggs
2 oz Unsalted Butter
4 oz Olive Oil
Flour for dredging
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| Ingredients for Apple-Cider Vinaigrette |
1 cup Fresh Apple Cider
2 oz Cider Vinegar
2 cloves Garlic, minced
1 tsp dry Mustard
1/2 cup Olive Oil
1/4 cup Chives, minced
Kosher Salt and Cayenne Pepper
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| Method for Hazelnut Fried Fresh Mozzarella with Cider Vinaigrette |
• Put hazelnuts and flour in food processor and pulse
into fine meal without bringing out oil in nuts.
• Shave ends of mozzarella and slice into 1/2 inch
pieces. Dredge in flour removing as much excess
as possible. Dip in beaten egg then in hazelnut
mixture. Place on wire rack and refrigerate for
30 minutes.
• Quickly sauté mozzarella in batches of olive
oil and butter over medium heat to brown
both sides.
• Serve with mixed greens and apple cider
vinaigrette. Garnish with Granny Smith apple
batonnets sautéed over high heat in butter and
sugar until crisp.
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| Method for Apple-Cider Vinaigrette |
• Reduce cider to a light syrup. Remove from heat,
cool slightly and add cider vinegar, garlic and
mustard. Salt and pepper to taste.
• Whisk in olive oil and chives. |
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