This original recipe was quick and easy as we already had Blue's tomato wine sauce in stock.
-Two Mozzarella Balls (fresh and preferably very high quality from your local Italian market)
-Bunch of Basil
-Tomato Wine Sauce
-1 cup Panko Crumbs
-2 Eggs
-1/2 cup flour
-1/8 cup good quality olive oil
Slice Mozzarella Balls and dip first into eggs, dredge in flour and generously coat with panko crumbs. Set aside. Heat up oil at medium high in a skillet. Fry mozzarella in oil, 1 minute to each side, fry longer if needed until crisp, but before mozzarella seeps out into oil.
Generously cover mozzarella balls with tomato wine sauce, slivered basil and basil leaves to garnish.
Tomato Wine Sauce Recipe
2 tsp. olive oil
1 cup finely chopped onions
2 medium garlic cloves, minced or pressed
1/4 tsp. salt
2 tsp ground fennel (key ingredient!)
1 tsp dried oregano or 2 tbsp fresh finely chopped
1 tsp dried basil or 2 tbsp fresh finely chopped
1/3 cup red wine
3 cups fresh tomatoes (boiled with skins and core removed)
salt and ground pepper to taste
In a saucepan, warm the olive oil. Add the onions and garlic, sprinkle with the salt, cover, and simmer on very low heat for 5 to 7 minutes, or until the onions are beginning to soften. Add the fennel oregano, basil and cook for another minute. Pour in the wine and bring to a boil. Whirl the tomatoes in a blender until just pureed and add to the pan. Cover the sauce and simmer gently for about 20 minutes, stirring occasionally. Add salt and pepper to taste.
You can buy a box of late summer tomatoes, make a bunch of batches and freeze the sauce to last over six months.
