Pizza Popover Pie

This hearty fun twist on traditional pizza is really a treat for kids and adults alike.




* 1 and 1/2 lbs ground beef
* 1 cup chopped bell pepper
* 1 cup chopped onion
* 1 (15 oz) can tomato sauce
* 1 envelope spaghetti sauce mix
* 1/2 cup water
* 1/2 tsp garlic powder
* 1/2 tsp dried oregano, crushed
* 2 cups shredded mozzarella cheese (8 oz)
* 1 cup all-purpose flour
* 1 cup milk
* 2 LARGE eggs, slightly beaten
* 1 Tbl olive oil
* 1/3 cup grated Parmesan cheese





1. Preheat oven to 400F.
2. In a 12 inch skillet, cook and stir ground beef, bell pepper, and onion, until beef is browned. Drain fat.
3. Add the tomato sauce, spaghetti sauce mix, water, garlic powder, and oregano to the meat mixture in skillet. Mix well. Bring mixture to a boil. Remove from heat.
4. Immediately spoon the sauce mixture into a 3 qt. round casserole dish. Sprinkle with mozzarella cheese.
5. In a medium mixing bowl, stir together flour, milk, eggs and olive oil. Mix well. Transfer this batter to a glass measuring cup. Carefully pour the batter over the mozzarella cheese. Sprinkle with Parmesan cheese. Bake for about 25 minutes or until light brown and set.
6. Variations:
7. Make it 'Mexican' by using a package of taco seasoning mix in place of the spaghetti sauce mix, and Cheddar or Monterey Jack (or both) cheeses in place of the Mozzarella and Parmesan.
8. Make it healthier by substituting ground turkey for the ground beef.

Oven-Baked Macaroni with Eggplant

This meatless dish can be served as a side item, but is filling and tasty enough for a main dish!



* 2 medium eggplants, 2 lbs total weight
* salt
* Olive oil for frying eggplant
* 1/2 extra virgin olive oil
* 1 small onion, chopped
* 2 garlic cloves, minced
* 3 lbs fresh tomatoes. peeled, seeded, and chopped, or 3 lbs drained canned tomatoes (about 4 and 1/2 cups), chopped
* salt
* 3 Tbl chopped fresh basil
* Pinch of sugar
* 1 lb short macaroni, such as ziti or penne
* 2 oz butter (4 Tbl)
* 4 oz freshly grated Parmesan cheese (about 1 cup)
* 8 oz fresh mozzarella, finely chopped or grated


# Wash eggplant, but do not peel. Cut into 1/8 inch slices and place in colander, salting each layer. Place a plate and a weight (such as a can or two of vegetables) on top and drain for one hour. Pat dry and squeeze gently to remove excess liquid.
# Put 1/4 inch olive oil into a frying pan and heat to very hot. Fry one layer of eggplant at a time, turning to brown both sides. Drain on paper towels, layering the eggplant and towels as necessary.
# Put 1/4 cup olive oil, onion, and garlic in a 2 qt. pot Saute until softened until softened but not browned. Add the tomatoes and salt. Cook until water has evaporated, about 30 minutes. Add the basil 5 minutes before cooking is finished. Taste for seasonings and add a pinch of sugar.
# Cook the macaroni in 5 qts boiling salted water. Drain while macaroni is still quite firm, after about 7 minutes. Mix with the butter, and half of the Parmesan cheese and salt if necessary.
# Preheat oven to 350F. Spread a little of the tomato sauce on the bottom of an ovenproof dish. Layer the pasta, eggplant, mozzarella, and the sauce until all the ingredients are used up, ending with one thin layer of eggplant. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes, or until lightly browned.

Appetizer Toasts Neopolitan Style

This is a wonderful cocktail party appetizer. If you (or your guests) aren't fond of anchovies, try the roasted pepper variation. Or make both - and everyone will be happy!


1/2 cup extra virgin olive oil
16 slices Italian bread, sliced 1/2 inch thick
16 slice mozzarella cheese, sliced 1/4 inch thick
32 anchovy fillets, rinsed and patted dry, chopped
1 lb fresh plum tomatoes, cut into 16 thin slices
salt and pepper, to taste


Preheat oven to 400F.
Brush oil on one side of bread slices and place oiled side up on flat baking sheet. Cover each slice of bread with a slice of mozzarella, sprinkle with chopped anchovy, and top with a slice of tomato. Brush with oil and sprinkle with salt and pepper. Bake 10 minutes.

Variation: In place of anchovies and plum tomatoes, use 1/4 cup black or green pureed olives, and 2 large roasted red peppers cut in 1/4 inch strips. Spread bread with olive puree, lay on Mozzarella cheese, and cover with two crossed strips of red pepper. Bake as above.

Baked Frittata with Mozzarella

This is one of the most simple, yet most well known, frittata recipes. It's perfect for brunch, or a light main course.




* 6 large eggs
* salt to taste
* pepper to taste
* ! sprig fresh italian flat-leaved parsley
* 6 fresh basil leaves
* 2 Tbl extra virgin olive oil
* 8 oz mozzarella cheese, thinly sliced
* 1 plum tomato, cut into thin rounds



1. Preheat oven to 350F.
2. Beat the eggs until frothy, add the salt, and the pepper.
3. Chop together the parsley and basil and add to the eggs.
4. Heat the oil in a 9 inch ovenproof skillet, over medium heat. Pour the eggs in and cook briefly until the bottom has settled, about 5 minutes. Remove from heat, and add the mozzarella arranging it in one layer, and dot with slices of tomato.
5. Bake until the ggs are set and the cheese is melted, 20 to 25 minutes. Slice like a pie, in wedges, and serve.

Grande Antipasto All'Italiana

Antipasto is probably the most well-known of all Italian appetizers. This recipe is the 'grandaddy' of all antipastos!



* 12 thin slices of Proscuitto
* 12 thin slices of Genoa Salami
* 12 thin slices of baked or boiled ham
* 12 thin slices of Mortadella
* 24 slice Mozzarella, about 3 lbs.
* 1 (6 oz) jar of marinated artichoke hearts
* black pepper, to taste
* 1 (3 and 1/4 oz) can rolled anchovies, drained
* 4 hard-boiled eggs, peeled and cut into thin rounds
* 1/2 lb mixed Italian cured green and back olives
* ripe cherry or grape tomatoes, about 15-20
* Fresh Italian flat-leaved parsley, for garnish



1. Alternate the different meats, arranging them in a decorative pattern (I usually use a wagonwheel pattern) on a large round platter, leaving space in the center for the Mozzarella and artichokes. The meats may be rolled, or folded into quarters, creating a triangle shape, whichever you prefer.
2. Alternate the Mozzarella and artichoke hearts in a circular pattern in the center of the platter.
3. Place the eggs at various spots around the edge of the platter. Place the anchovies in the very center of the platter, and scatter the olives over all. Garnish with parsley.

Cheese Stuffed Bread Round

This easy appetizer will make your guests think you're a gourmet cook!



* 1 round loaf of Italian bread, about 6 inches in diameter
* 1 cup coarsely shredded Mozzarella cheese
* 3/4 cup Ricotta cheese
* 1 small green bell pepper, cored, seeded, and chopped fine
* 1 small red bell pepper, cored, seeded, and chopped fine
* 1/4 cup freshly grated Parmesan or Romano cheese
* 1 tsp ground cumin
* 1/2 tsp garlic powder
* 1/4 tsp salt
* 1/4 tsp pepper


Directions

1. Place oven rack in middle position in oven, and place a second rack in next lowest position, preheat oven to 400F. Slice 1 inch off the top of the loaf, and set it aside. Scoop out the center of the bread, leaving a 1/2 inch shell, set aside. Cut the scooped out bread into 1 and 1/2 inch cubes.
2. Combine Mozzarella and Ricotta cheeses, green and red peppers, Parmesan, cumin, garlic powder, salt and pepper in a medium bowl. Spoon the mixture into the bread shell and replace the top. Wrap bread snugly in foil, then place on an ungreased baking sheet and bake for 1 hour on middle oven rack.
3. Spread the bread cubes on an ungreased baking sheet, place on lower rack, and bake, uncovered, until crisp and golden - about 10 minutes.
4. Carefully remove the foil, lift off the top, and stir the cheese mixture until creamy. Replace top, tilting it slightly to the side, and place loaf on serving platter. Surround with bread cubes for dipping. Serve immediately.

Elbows with Four Cheeses

This cheesy main dish is quick and easy - the kids will love it, too!



* 4 Tbl butter
* 1 garlic clove
* 15 oz Ricotta cheese
* 1/4 cup freshly grated Parmesan cheese
* 2 Tbl freshly grated Romano cheese
* 2 Tbl chopped fresh parsley
* 2 Tbl copped fresh basil
* 1/4 tsp nutmeg
* 2 cups elbow macaroni
* 1 cup Shredded Mozzarella cheese


Directions

1. Heat butter in medium skillet, add garlic, saute 1 minute. Stir in Ricotta, Parmesan, Romano, parsley,basil, and nutmeg. Cook, stirring, over low heat,, until heated through. Let stand on very low heat to keep warm. Cook elbows in plenty of boiling salted water until al dente (firm to the bite), about 12 minutes. Drain.
2. In large serving bowl, fold elbows with Ricotta mixture and Mozzarella cheese until well blended. Serve immediately.

Italian Soups

With the onset of cooler weather here, my mind has been on the wonderful, warming soups of my childhood. Here are a few of my favorites:

Creamy Italian Tomato Soup

• 2 Tbl butter


• 1 onion, thinly sliced


• 2-1/4 lbs plum tomatoes, peeled. seeded, and sliced


• 2 potatoes, diced


• scant 1/2 cup heavy cream


• salt and pepper to taste


• Freshly grated Parmesan cheese, to serve at table


• Croutons to serve at table

1. Melt butter in pan, add onion and cook over low heat, stirring occasionally, for 5 minutes until softened. Add tomatoes and cook for 15 minutes. Season with salt and pepper to taste, pour in 3 cups water, add the potatoes, and bring to a boil. Lower the heat and simmer for one hour. Transfer to a food processor or blender, and process to a puree, then return to pan. Reheat, then stir in cream. Pour into soup tureen, and serve with Parmesan and croutons.

Ricotta Dumplings in Broth

• For the Ricotta dumplings:


• generous 1 cup Ricotta cheese


• 1 egg


• 2-1/2 ounces all-purpose flour, plus extra for coating


• pinch of nutmeg


• 4 cups Beef Stock (see below)


• 3 Tbl olive oil


• salt and pepper to taste


• Parmesan cheese, freshly grated, to pass at table


• For the Beef Stock:


• 1-1/2 lbs lean beef, cut into cubes


• 1 lb, 5 oz. veal, cut into cubes


• 1 onion, coarsely chopped


• 1 carrot, coarsely chopped


• 1 leek, trimmed and coarsely chopped


• 1 celery stalk, coarsely chopped


• salt to taste

1. Directions for Beef Stock: Place meat in large pan, and add cold water to cover, bring to a boil slowly over medium low heat. Skim off any fat that comes to the surface, and add onion, carrot, leek, and celery - season with salt to taste. Lower heat and simmer for about 3-1/2 hours. Remove from heat, strain into a bowl, let cool, then chill in refrigerator. When fat has solidified on the surface, carefully remove and discard.


2. Directions for Ricotta Dumplings: Beat Ricotta with a wooden spoon until smooth, then stir in the egg, flour, and nutmeg and season with salt and pepper to taste. Shape mixture into small dumplings the size of hazelnuts. Coat dumplings lightly in flour. Bring Beef Stock to a boil over low heat. Heat oil in skillet, add the dumplings, and cook until golden brown on all sides. Drain on paper towels. Put dumplings in soup tureen and ladle the stock over them. Serve immediately, passing bowl of Parmesan at the table.

Chicken Passatelli (Chicken Soup with Italian Dumplings)

• 2 slices white bread, torn into rough chunks


• 2 large eggs


• I cup freshly grated Parmesan cheese (I highly recommend Parmigiano-Reggiano), plus more to pass at table


• Pinch of nutmeg


• Salt and pepper to taste


• 2 quarts prepared chicken stock


• 2 Tbl minced fresh parsley leaves

1. Preheat oven to 300F. Grind bread in food processor. Measure 1/2 cup bread crumbs onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely. Combine bread crumbs, eggs, Parmesan, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate mixture until firm, about 15 minutes. With moistened hands, roll tespoonfuls of bread mixture into grape-sized balls. Bring the stock to a boil in a large stockpot over medium heat, then reduce heat to a gentle simmer. Drop the dumplings into the gently simmering stock and cook until they float to the surface, and are cooked, about 3-4 minutes. Stir in parsley, and adjust seasonings if necessary. Ladle soup and dumplings into bowls and serve immediately, passing extra cheese at the table.

Chicken Straciatella (Italian Chicken and Egg Soup)

• 2 quarts prepared chicken stock


• 4 large eggs


• 1/4 cup freshly grated Parmesan cheese


• 1/4 cup finely chopped fresh basil or fresh parsley leaves (your preference - either give wonderful flavor)


• pinch of nutmeg


• salt and pepper to taste

1. Bring the stock to a simmer in a large saucepan over medium-high heat. Stir the eggs, Parmesan cheese,basil or parsley, and nutmeg together with a fork in a medium bowl. Stir the stock with a FORK so it is moving in a circle. Be sure to use a fork, and no other utensil, so the egg 'rags' will be properly formed. Keep stirring as you pour the egg mixture into the stock in a slow, steady stream so that shreds of coagulated egg form, about 1 minute. Let the egg shreds stand in the stock without stirring until they set, less than one minute. Once they have set, break up the egg pieces with a fork. Season with salt and pepper to taste, and serve immediately.

Sausage Pizza Loaf

Here's a new recipe we tried tonight, courtesy of A Taste of Home Online http://www.tasteofhome.com/Recipes/Sausage-Pizza-Loaf. It received a five-star review with us!

Sausage Pizza Loaf

INGREDIENTS

* 1 pound bulk Italian sausage
* 1/4 cup each chopped onion, sweet red pepper and green pepper
* 2 packages (6-1/2 ounces each) pizza crust mix
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1/2 cup chopped pepperoni
* 1 egg, lightly beaten
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon dried oregano
* 1/4 teaspoon garlic powder

DIRECTIONS

In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15-in. x 10-in. x 1-in. baking pan.
Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 in. of the edges. Sprinkle with the Parmesan cheese, oregano and garlic powder.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400° for 30 minutes or until golden brown. Yield: 15 servings.

Calzone

Calzone are best described as 'pizza turnovers'. This is just a basic Calzone recipe - you can adapt it to your taste, by using your favorite pizza toppings, or adding a little pizza sauce to the filling.

Calzone
Serves 2

Extra virgin olive oil, for brushing
1 quantity Pizza Dough (see recipe below)
all-purpose flour, for dusting
2 oz. diced Mozzarella cheese
1/4 cup Cotto Salami, diced
3 Tbl Proscuitto, diced
1 egg, lightly beaten
2 Tbl Ricotta chesses, crumbled
salt and pepper to taste

Preheat oven to 425F. Brush a cookie sheet with oil. Knead the dough for 1 minute. Roll out on a lightly floured board into 2 rounds. Combine the mozzarella, salami, ham, and egg, then season with salt and pepper to taste, and add the ricotta. Sprinkle the mixture on one side of each dough round and fold the round in half. Crimp the edges to seal. Place on prepared cookie sheet and bake for 15 minutes.

**Pizza Dough

1 and 1/4 cups all-purpose flour, plus extra for dusting
3/4 tsp salt
1/2 oz fresh yeast
1/2 cup lukewarm water
Extra virgin olive oil, for brushing


Sift the flour and salt into a mound on a counter and make a well in the center. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape into a ball, cut a cross in the top, place in a bowl and cover. Let rise in a warm place for 3 hours, or until double in size. Follow above directions for Calzone.

Gnocchi di Patate (Basic Potato Dumplings)

Another staple in Italian cuisine is Gnocchi. These tasty potato dumplings are very easy to prepare, and can be served in many ways, including topped with various melted Italian cheeses, or smothered with your favorite homemade tomato sauce.

Gnocchi di Patate
4 servings

4 medium white (Idaho or Russet) potatoes, about 2lbs.
1 Tbl salt
1 large egg yolk, lightly beaten
1 and 1/2 to 2 cups all purpose flour

Preheat oven to 375F. Wash and dry potatoes. With a knife, make a long incision in the potatoes lengthwise, about 1/2 inch deep.
Bake potatoes till tender, 45-55 minutes. When cool enough to handle, peel potatoes, and mash well. Add salt, egg yolk, and 1 and 1/2 cups flour. Mix with hands until dough begins to stick together.
Transfer the mixture to a wooden board and knead lightly, gradually adding remaining flour if dough sticks to board and hands. (The making of the dough should take no longer than 4-5 minutes.) Dough is ready when it is soft, pliable, and just a little bit sticky.
Cut dough in pieces the size of an orange. Flour hands lightly. Using both hands, roll out dough with a light back and forth motion into a roll about the thickness of your thumb. Cut each roll into 1 inch thick pieces.
Hold a fork with its tines against the board, curved part of fork facing away from you. Starting from outside of bottom curve, press each piece of dough with index finger firmly upward along the length of the tines. Let the gnocchi fall back onto the surface. Roll out the remaining dough, and repeat steps above.. Place gnocchi on lightly floured plate or baking sheet. They can be cooked immediately, or refrigerated (uncovered) several hours or overnight.
To cook, bring a large pot of salted water to a boil. Add gnocchi, and cook, uncovered, over high heat, until gnocchi rise to surface, about 1-2 minutes. Serve piping hot, with your favorite melted cheese or tomato sauce.

Mozzarella-Stuffed Portabellas

We tried a wonderful new recipe last night, courtesy of (believe it or not) Progresso's website. I normally don't pay much attention to the recipes put out by these mass manufacturers, but this time, I'm glad I did. In the following recipe, I won't be adding brand names for some of the ingredients - use the brand names you like - I'm sure the end result will be just as satisfactory!

Mozzarella-Stuffed Portabellas
6 servings

6 large fresh portabella mushrooms, stems and gills removed
4 Tbl extra-virgin olive oil
2 Tbl balsamic vinegar
Dash of sea salt
Dash of freshly ground black pepper
3/4 cup Italian style bread crumbs
1/2 cup shredded Parmesan cheese (fyi - the recipe will be much improved by buying aged block Parmesan, and grating it yourself)
2 Tbl freshly chopped parsley
2 Tbl freshly chopped basil
1 and 1/2 cups shredded Mozzarella (again, use block mozzarella, and grate it yourself, to improve flavor)

Heat oven to 425F. In medium bowl, toss mushroom caps, 2 Tbl olive oil, balsamic vinegar, salt and pepper to coat. Arrange mushroom caps on ungreased baking sheet. Bake about 10 min, or until soft. Cool completely.

Meanwhile, mix bread crumbs, Parmesan, parsley, basil, and remaining 2 Tbl olive oil.

Divide mozzarella cheese equally among mushroom caps. Spoon bread crumb mixture evenly over cheese.

Roast 7 - 10 min, or until mozzarella is melted and bread crumb mixture is golden brown. Serve hot with Marinara sauce.

A Lesson on Cheeses

As many people know, cheeses are some of the most important ingredients in Italian recipes. In this post, we'll cover the characteristics of some of the most often used Italian cheeses.

**Before we begin, I must offer this tried-and-true advice: Please do not waste your time and money on the pre-processed, packaged 'supermarket' varieties of these cheeses. Always purchase your cheeses at Italian specialty stores if possible, as many specialty stores import their cheeses directly from Italy. If you can't find a specialty store in your area, there are several online Italian cheese sites. If nothing else, at least try to find Italian cheeses in the deli section of your supermarket, where they may be purchased by the pound, in block form. YOu will be amazed at the difference these fresh cheeses will make in your recipes, as opposed to the rubbery, bland, and over processed choices available in the dairy case. Not only will your recipes abound will flavor, your guests or family will thank you for the extra effort!

Now, on to our lesson...

Parmigiano - Reggiano
One of the most frequently used Italian cheeses, Parmigiano - Reggiano is produced under strict regulations in the provinces of Parma, Reggio, Modeno, Mantua, and Bologna. It is made with milk produced between the first of April and the elenth of November. Parmigiano - Reggiano is made by hand by artisan cheesemakers, following a tradition unchanged for seven centuries.
Parmigiano - Reggiano, served by the chunk and sliced, can begin or end a meal. Its gentle flavor enriches soups, pasta, and risotto. It is also a frequent ingredient in simple or complex salads. It is a low-fat, high-protien cheese, and is completly free of additives.
By law. Parmigian-Reggiano is aged at least one year. (aged 2 years, if you can find it, is even better!) Good Parmigiano has a straw yellow color, with a crumbly but moist texture.
Fresh Parmigiano is expensive, but a little goes a long way. It may be stored wrapped in plastic wrap, in the refrigerator, for up to three weeks without losing its freshness. If it begins to dry out, wrap it in a damp cloth and keep in refrigerator for a few hours, then remove the cloth and wrap in plastic wrap. Grate the cheese only as you need it.
Pre-grated domestic 'parmesan' (in the plastic bag) has absolutely no relation to Parmigiano - Reggiano, as you will see if you compare the taste of the two.

Mozzarella

Mozzarella is very popular in Southern Italian recipes. The most favored Mozzarella in Italy is made from the curd of water buffalo milk. Unfortunately, what we find most often today is prepared with a percentage of buffalo milk and a percentage of cow's milk, due to the lack of domesticated water buffalo. Again, visit your local Italian specialty store for the best selection of imported mozzarella. If you are lucky enough to find a good imported mozzarella, buy extra, and freeze that which you won't use immediately. Good mozzarella freezes well, and freezing is universally approved by the cheesemakers of Italy. Thaw overnight in refirgetor before using.
Smoked mozzarella is also available. When using smoked mozzarella in recipes, remember that it is quite salty.

Ricotta

Ricotta is a cheese byproduct made from whey, the watery part of the cow's milk. This soft cheese is used in the filling of many pasta preparations and desserts of southern Italy. Fresh ricotta is often not available imported from Italy, as it is very perishable. However, good fresh ricotta can be found in Italian specialty stores. Unlike most italian cheeses, the whole milk ricotta found in supermarkets is an acceptable substitute.

Fontina

Fontina is a wonderful table cheese. It is a tender, mild cow's milk chesse, produced in Val d'Aosta, dating back to the Middle Ages. Its soft, esy melting quality makes it a favorite for cooking also.

Pecorino

Pecorino cheese is made from sheep's milk. There are many varieties, but the most well-known in this country is pecorino romano, which is a sharp, stronlgy flavored hard cheese, mainly used as a grating cheese.

Mascarpone

Mascarpone is a double creamed cheese. Heavy cream is coaguated by the additon of citric acid, which gives this cheese its slightly sour taste. It is high in fat content, and somewhat resembles sour cream, which its thick, heavy consistency. it is used primarily in delicate pasta dishes and desserts, and is the essential ingredient in one of the most well known Italian desserts, Tiramisu. Please, please, do not substitute cream cheesse for this wonderful Italian cheese - you will be doing your recipes a great injustice!

There are many other, less well known Italian cheeses, wonderful in their own rite. This is just a list of those most commonly used in cooking. If you are fortunate enough to have an Italian specialty food store nearby, it's definitely worth a visit, if only to learn more about the fine cheeses that Italy has to offer.

Mozzarella Impananta (Breaded and Fried Mozzarella)

These quick and yummy appetizers are perfect as a before dinner snack (in which case this recipe serves 4) or part of the game day buffet. If you make them for game day, be advised - you'll need to at least triple the recipe, or risk having some disappointed football fans!

Mozzarella Impanata

10 ounces fresh mozzarella, cut in four 1 inch thick slices
2 large eggs, lightly beaten with a pinch of salt
1 cup plain or seasoned bread crumbs, spread evenly over a sheet of foil
Vegetable oil for frying
8 leaves fresh basil, finely shredded by hand

Dip Mozzarella slices into egg, shake off excess, and dredge completely in bread crumbs, pressing crumbs in with the palms of your hands.
Heat one inch of oil in medium skillet over high heat.
When oil is very hot, lower slices of mozzarella into oilwith slotted spoon - do not crowd. When slices are golden brown, (less than one minute) turn and fry other side. W
With slotted spoon, transfer to paper towel - lined plate to drain.
Serve piping hot, topped with shredded basil.