Mozzerella Triangles

A new twist on the classic stick.

Mozzerella Triangles Recipe:
Yield: 4-5 servings

Ingredients:

• 2 lbs. Fresh Mozzerella, cut into triangles
• 2 cups panko bread crumbs
• 1 cup italian bread crumbs
• 1 tbsp parsley
• 1 tbsp garlic powder
• 1 tsp salt and pepper
• 1 tbsp onion powder
• 3 eggs, whisked
• 2 cups flour

Directions:

1. Freeze the mozzerella triangles for 10 minutes.
2. Place frozen mozzerella into flour, then dredge into egg., then into the herbed breadcrumbs.
3. Place into a fryer at 350 degrees F. Cook until golden brown. About 5 minutes.
4. Serve with a home-made marinara.

Marinara Recipe
Yield: 4 cups

Ingredients:

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

Directions:

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.