Pasta-Rella Highlander Style
- 3 pounds part-skim mozzarella block
- 3 egg yolks
- 1 cup water
- 5 cups bread crumbs
- 2 tablespoons Italian seasoning
- 10 sheets refrigerated egg pasta (7 by 10 inches per sheet)
- Vegetable oil, for frying
- 1/2 cup favorite marinara or pizza sauce
- 3 tablespoons Parmesan
Slice cheese into 1/2 by 1/2 by 6-inche long cubes and set aside.
In a small bowl, mix egg yolks and water.
In a separate bowl, mix bread crumbs and Italian seasonings.
Set out the pasta sheets and brush both sides with the egg wash.
Place the cheese sticks on the edge of the pasta sheets and roll 1 complete roll and cut, allowing enough excess, about 1/2-inch of pasta on both ends of the cheese stick. Fold the ends of the pasta like a present and brush with egg wash. Dip the entire stick into the egg wash and roll into the bread crumbs.
In a fryer or pan with a couple of inches of hot vegetable oil, add the sticks and fry for approximately 3 minutes until golden brown. Do not over cook and have the cheese spill out. Heat up preferred marinara or pizza sauce and serve on the side for dipping. Sprinkle Parmesan cheese over sauce and sticks.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Brannon Amtower at The Highlander in Atlanta, GA