Fried Mozzarella

with ‘Nduja Marinara

Fried Mozzarella with 'Nduja Marinara

Recipe by Derick Kuntz

0.0 from 0 votes

Course: AppetizersDifficulty: Easy

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Chef Derick recommends pairing B Cellars Dry Creek Zinfandel with this fusion dish. The high acidity in the ‘nduja marinara complements the tannin structure in the wine. The aromatics of the fennel bring out the spice from this bold Zinfandel, and the gooey mozzarella balances the ripe fruit.

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Ingredients

US Metric

‘NDUJA MARINARA
1 Qt 1 fennel, diced
2 cups 2 yellow onion, diced
2 Qt 2 tomato concasse
1 Tbsp 1 garlic, minced
1/2 cup 1/2 olive oil
1/2 cup 1/2 red wine
1 1 bay leaf
1/2 Tbsp 1/2 fennel seed
1 Tbsp 1 salt
1 lb 1 ‘nduja
FRIED MOZZARELLA
1 lb 1 mozzarella, split into 3oz balls
2 Tbsp 2 olive oil
1 Tbsp 1 dry parsley
1 Tbsp 1 dried minced garlic
2 2 eggs
1 cup 1 flour
2-3 2-3 cups panko

Directions

MOZZARELLA
Mix together mozzarella balls, olive oil, dried parsley, and dried garlic
Let marinate for 1 hour
Place the flour, eggs, and panko in three separate dishes
Whisk the eggs until incorporated
Bread the mozzarella by rolling it in the flour, then the egg, then the panko
Let it sit in the fridge for 1 hour before frying
Fry at 325°F for 2-3 minutes
'NDUJA MARINARA
In a stock pot add oil and fennel seeds
Toast for 2-3 minutes
Add onion, fennel, garlic, and bay leaf
Sweat for 5-6 minutes
De-glaze with wine
Continue cooking for 3-4 minutes
Add tomatoes and cook for another 20-30 minutes
When done, blend with an immersion blender
Add ‘nduja and cook for an additional 6-8 minutes or until the ‘nduja melts into the sauce
ASSEMBLY
Spread the ‘nduja marinara on the bottom of the plate
Top the marinara with fried mozzarella balls