erllyn wanted home made cheese sticks, she wrote: Home made cheese sticks
I just want tthe simpliest recipe of cheese sticks. Wherein it has an
affordable ingredients.
This is good and to make it easier eliminate the Marinara sauce and buy
some or use pizza sauce for dipping!
Mozzarella Sticks
Recipe By : Food Network - Giada DeLaurentis
Serving Size : 56
1 1/2 cups Italian bread crumbs
1 1/3 cups freshly grated Parmesan -- divided
1 teaspoon salt
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2 16-oz.block pasteurized mozzarella cut into 4 x 1.2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
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4 cups Marinara sauce, recipe follows
Marinara Sauce:
1/2
cup extra-virgina olive oil
2 small onions -- finely chopped
2 cloves garlic -- finely chopped
2 stalks celery -- finely chopped
2 carrots, peeled -- finely chopped
1/2 teaspoon sea salt, PLUS more to taste
1/2 teaspoon freshly ground black pepper PLUS -- more to taste
2 32-oz.cans crushed tomatoes
2 dried bay leaves
Mozzarella Sticks: stir the bread crumbs, 1 cup of Parmesan and 1 tsp.
salt in a medium bowl to blend. Dip the cheese in the egg to coat
completely and allow excess egg to drip back into the bowl. coat the
cheese in the bread crumb mixture, patting to adhere and coat completely.
Place the cheese sticks on a baking sheet repeat dipping the cheese sticks
in the egg and bread crumb mixture to coat a second time. Cover and freeze
until frozen, about 2 hours and up to 2 days
Heat the oil in frying pan over medium heat. Working in batches, fry the
cheese until golden brown, about 1 minute per side. Transfer the fried
cheese to plates. Sprinkle with remaining cheese and serve with the
Marinara Sauce
Makes about 56 pieces/ 6 to 8 servings
Marinara Sauce : In a large casserole pot, heat the oil over a medium-high
flame Add the onions, and garlic and saute until the onions are
traslucent, about 10 minutes Add the celery, carrots and 1/2 tp. each of
salt and pepper Saute until all the vegetables are soft, about 10 minutes
Add the tomatoes and bay leaves, and simmer uncovered over low heat until
the sauce thickens, about 1 hour ... remove and discard the bay leaves
Season the sauce with more salt and pepper, to taste ... (the sauce can be
made 1 day ahead Cool, then cover and refrigerate. Rewarm over medium heat
before serving.)
Yield: 2 quarts
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