Recipe courtesy of The Quiet Few
Recipe courtesy of The Quiet Few
Episode:
Burgers, Bone Marrow and Bangladesh
Carmela Soprano Sammie
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- Level: Advanced
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr 30 min
- Yield: 1 to 2 servings
- Level: Advanced
- Total: 2 hr 10 min (includes chilling time)
- Active: 1 hr 30 min
- Yield: 1 to 2 servings
Ingredients
Smoked Fried Mozzarella:
Peperonata Salad:
Pesto Mayo:
Sandwich Assembly:
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Directions
Special equipment:
apple wood chips; a deep-fry thermometer or deep-fryer- For the smoked fried mozzarella: Smoking the mozzarella is completely optional, but if you choose to, you can set up a metal pan with perforated insert on a grill or on the stovetop with a few wood chips. Turn the heat on high so the wood starts to smoke. Place the mozzarella on wax paper and place in the perforated pan. Cover with foil and remove from the heat. Let sit and smoke for 5 to 8 minutes. Remove the mozzarella from the pan and place in the fridge to stiffen up, about 5 minutes.
- Set up a breading station by creating four landing zones in shallow containers: one for flour, one for eggs, one for breadcrumbs and one for the final breaded mozzarella. Using one hand for wet ingredients and one for dry, dredge each mozzarella slab in the flour, then the egg, then the breadcrumbs, then back to the eggs and a second coating of breadcrumbs. Make sure to coat the mozzarella fully, or it might have a “blowout” while frying. Once all the mozzarella is breaded, place in the fridge to set for 10 minutes or up to overnight.
- Heat the oil in a heavy bottomed pot, Dutch oven or tabletop fryer to 350 degrees F.
- Fry each mozzarella, being sure to flip to ensure even cooking and browning, until golden brown and the mozzarella has an internal temperature of 125 degrees F, 2 to 3 minutes. Remove the mozzarella and set on a paper towel lined plate. Season with salt as desired.
- For the peperonata salad: In a large pan, add the olive oil and onions. Season with salt and sweat the onions on low heat without browning, about 8 minutes. Add the garlic, Italian herbs, tomato paste and chile flakes. Continue to sweat the onions and garlic for another 3 minutes to cook out the tomato paste. Add the peppers and cook until well combined, an additional 3 to 5 minutes. Add the vinegar to deglaze the pan, then cook the vinegar down until it is fully absorbed. Add the lemon juice and zest, along with the basil. Stir in. Taste, then adjust with salt as needed.
- For the pesto mayo: Working in batches if needed based on the size of your blender, start by combining the mustard, garlic and herbs. Alternate between the lemon juice and 3/4 cup water until it begins to puree smoothly and freely. Slowly add the oil until the pesto begins to thicken, then add the Parm and lemon zest. Season with salt as needed. Pour over the mayo and mix well.
- For the sandwich assembly: Split and toast the bread. Spread the bottom half with pesto and top with the greens. Add the smoked fried mozzarella. Top the mozzarella with the peperonata, then drizzle with more pesto. Add the grated Parmesan and fresh herbs, then add the top slice of bread. Enjoy!
