Best Mozzarella Sticks Giada De Laurentiis Recipes

Giada De Laurentiis Mozzarella Sticks image

Provided by Iron Woman

Categories < 4 Hours

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups dry Italian seasoned breadcrumbs
1 1/3 cups freshly grated parmesan cheese
1 teaspoon salt
2 (16 ounce) blocks pasteurized mozzarella cheese, cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
1/2 cup extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves

Steps:

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl.
Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet.
Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time.
Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat.
Working in batches, fry the cheese until golden brown, about 1 minute per side.
Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
Marinara Sauce:.
In a large casserole pot, heat the oil over a medium-high flame.
Add the onions and garlic and sauté until the onions are translucent, about 10 minutes.
Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Sauté until all the vegetables are soft, about 10 minutes.
Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.
Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using).

Nutrition Facts : Calories 1558.1, Fat 121, SaturatedFat 35.6, Cholesterol 280.3, Sodium 3125.2, Carbohydrate 74, Fiber 15.6, Sugar 17, Protein 56

Mozzarella Bar image

Provided by Giada De Laurentiis

Categories appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 32

One 9.8-ounce jar piquillo peppers, drained well
1/2 cup freshly grated Parmesan
1/3 cup toasted walnuts
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon Calabrian chile paste
1 small clove garlic, smashed and peeled
1 pint cherry or grape tomatoes, halved
4 sprigs fresh basil, torn
3 cloves garlic, smashed and peeled
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons olive oil
1 shallot, chopped
10 ounces mixed mushrooms, coarsely chopped
1/2 teaspoon kosher salt
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon lemon zest
2 tablespoons toasted pine nuts
1 pound fresh mozzarella, sliced
1 pound smoked mozzarella, sliced
Two 4-ounce balls burrata
Grilled thick-sliced bread
Crostini
Baby arugula
Fresh basil leaves
Extra-virgin olive oil
Good balsamic vinegar
Flaky salt
Red pepper flakes

Steps:

For the piquillo pesto: Combine the peppers, Parmesan, walnuts, olive oil, salt, chile paste and garlic in a food processor. Puree until smooth and evenly combined. Set aside.
For the roasted tomatoes: Preheat the oven to 350 degrees F.
Toss the tomatoes with the basil, garlic, olive oil and salt on a rimmed baking sheet. Spread evenly on the baking sheet and roast until softened and beginning to blister, 30 minutes.
For the mushroom tapenade: Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the shallots and cook until fragrant, about 1 minute. Add the mushrooms and season with the salt. Cook, stirring often, until the mushrooms have lost all their liquid and are turning golden brown, about 10 minutes. Remove from the heat and season with the basil, oregano, rosemary and lemon zest. Stir in the pine nuts and remaining tablespoon olive oil. Cool slightly. Serve warm or at room temperature.
For the bar: Display all the different types of mozzarella and burrata on platters and plates. Set up a buffet around the cheese options with the 3 homemade toppings, along with the grilled bread and crostini, arugula, basil, olive oil, balsamic vinegar, flaky salt and red pepper flakes. Invite guests to assemble their own bruschetta or salads.

Mozzarella Sticks ( Giada De Laurentiis ) image

Provided by hepcat1

Time 2h40m

Yield 56 sticks, 6-8 serving(s)

Number Of Ingredients 6

1 1/2 cups dried Italian breadcrumbs
1 1/3 cups freshly grated parmesan cheese
1 teaspoon salt
2 (16 ounce) packages pasteurized mozzarella cheese, cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil

Steps:

Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend.
Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely.
Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with marinara sauce.

Nutrition Facts : Calories 1195, Fat 99.6, SaturatedFat 32.2, Cholesterol 280.3, Sodium 2249.7, Carbohydrate 25, Fiber 1.5, Sugar 3.7, Protein 50.5

Crispy Smoked Mozzarella with Honey and Figs image

Provided by Giada De Laurentiis

Categories appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

6 sheets phyllo dough
6 ounces smoked mozzarella, cut into 6 equal pieces
Vegetable oil, for frying
8 ounces dried figs, stemmed and quartered
3/4 cup honey, plus more for drizzling
3 teaspoons black sesame seeds

Steps:

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.
Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.
Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.
Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.
To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.