Wednesday, June 16, 2010

Mozzarella and Raspberry

This is one of those guilty dishes (what do you call 700 cal per serving?) that I do not make very often. They are more on the "impress" than "good to have it everyday" list. It is fairly simple to make it and outcome is exquisite. Now I know, my mother, who is an avid cook herself, would not approve of such a rebellious combination on her repertoire, but I wanted to give it a try.
This is an inspiration from one of the Food Network shows. I do not clearly remember whose it was, since it has been years since I watched it, but it was sketched down and has been a "remember that recipe?" in my mind ever since.

Ingredients you will need :
  • 4 slices mozzarella cheese ( about 7 oz. each)
  • 5 oz frozen raspberry
  • 5 oz fresh raspberry
  • 1 medium sized lettuce
  • 5 tablespoons wine vinegar
  • 1 small onion
  • 3 tablespoons olive oil
  • salt, black pepper, sugar
  • water
  • 1 egg
  • 8 oz cottage cheese
  • 2.5 oz milk
  • 6 tablespoons plain bread crumbs
  • 1 spoon cream

  1. Thaw the raspberry. Separate the lettuce leaves. Finely chop the onion. Mix the vinegar with 5 tablespoons water, 1 tablespoon oil, season with salt, pepper and a pinch of sugar
  2. Puree the thawed raspberry, cottage cheese and milk. Season with salt, black pepper and a pinch of sugar.
  3. Mix the lettuce with the chopped onions and fresh raspberry
  4. Whisk the egg and cream. Dip each slice of mozzarella in the egg mix and then coat with breadcrumbs. Fry in the rest of oil.
  5. Serve the salad and cheese, top with the raspberry cream.
Related Posts with Thumbnails