Making Mozzarella at Capi’s

When I moved to North Carolina 17 years ago, there was a limited number of places to eat lunch in the RTP area. If you asked someone where to get the best sandwiches 9 out of 10 people would say Capi’s. Now you have to understand that Capi’s was a deli inside a gas station. At lunch time the line for sandwiches snaked out the door. About ten years ago Tony, who founded the three Capi’s delis sold the business. Well Tony, at 70 years old, decided that after 10 years he was ready to start again. He has recently rekindled his love of cooking by reopening in the Dolphin BP station on 55 and Green Hope School Road in Cary. This week Tony hosted an event for the local chapter of the Sons of Italy where he showed us how to make mozzarella.

Step 1: The Curd

Mozzarella is a simple cheese. You start with whole milk curd which can be ordered in 20 lb blocks. Since most of us would not need 20 lbs of mozzarella you can cut the block into pieces and freeze what you do not need. You can also buy rennet and make your own curd.

Step 2: Cut the Curd

Cut the curd into small pieces with a knife and place them into a large bowl.

Step 3: Hot Water Soak

Pour hot water over the curd so that it is submerged by two inches of water. The water should be hot but should not exceed 180F or the curd will melt. Let the curd soak for two minutes. That’s Tony pouring the hot water over the curds.

Step 4: Fold it Together

After the curd has soaked use a large spoon to pull the pieces to

the front of the bowl. This will slowly soften and bring the mozzarella together into a large mass. Continue to fold the cheese together until it has no more lumps.

Step 5: Make the Mozzarella Balls

At this point the mozzarella is stretchy and coalesced into a single mass of cheese. Pull off a handful of cheese and form it into a ball by folding it into your fingers. Tony suggests keeping a little water in the center to keep the mozzarella moist.

Step 6: Salting the Mozzarella (Optional)

This step is optional. Most mozzarella you purchase is not salted but this is

my preferred taste. Prepare a salt bath by placing a raw egg in a bowl of warm but not hot water and dissolve salt in the water until the egg floats. Take out the egg and place the mozzarella in the salt brine for a few minutes. Do not leave it in too long or it will taste too salty.

Step 7: Cooling the Mozzarella

Place the mozzarella into an ice bath until it has cooled. Do not leave it in too long or it will get cold. 

Step 8: Mangia

Wrap it in plastic wrap and refrigerate or enjoy it immediately. It can be kept in the refrigerator for up to 4 days or frozen for up to 2 months. We were lucky enough that Tony made us some outstanding  Caprese Salad.

Strawberry Balsamic Jam

Every spring my wife and I have a ritual. We pick strawberries and make homemade strawberry jam. This year I decided to be a little more creative by making strawberry balsamic jam. Yes I added balsamic vinegar to jam. If you use a good balsamic, the vinegar and sugar balance each other out to create a complex flavor that enhances the flavor of the strawberries while developing a depth of flavor that is truly wonderful with just a hint of the balsamic vinegar.

Make 4 Cups Jam

Ingredients

2 lb Strawberries (hulled and mashed)

6 TBD Sugar

4 TBS Balsamic Vinegar

Clean and hull the 2 cups of strawberries them mash them with a potato masher (see photo). In a medium saucepan, combine the mashed strawberries, 6 tablespoons of sugar and 4 tablespoons of good quality balsamic vinegar. Bring to a boil then lower to a simmer, stirring occasionally until the jam has thickened (30 minutes) so that the jam does not burn. The jam is done when there is a visible trace left when you wipe the back of the spoon with your finger (see photo).

While the jam is cooking prepare the jars for canning.  This is an important step since food spoilage occurs easily if the canning is not done properly.  I suggest you go to your favorite source to find out what the best practices are for canning, such as www.homecanning.com. Follow the directions for high-acid foods exactly. 

The jam will keep opened in your refrigerator for at least two weeks.  If you don't eat a lot of jam I would recommend that you use the small 4 oz. jars so that they are open the least amount of time.

To print a copy of this recipe go to Strawberry Balsamic Vinegar.

Chocolate Hazelnut Pretzels

One of the treats that I usually succumb to when I travel is chocolate dipped pretzels. On a trip to Colonial Williamsburg I devoured a pretzel that was first covered with peanut butter then dipped in dark chocolate. When I came home I decided that I could improve on this treat by using chocolate hazelnut spread in place of the peanut butter. The result was a dream come true if you like salt and chocolate.

Servings: 10

10 Pretzel Sticks

¼ - ½ C Chocolate Hazelnut Spread (such as Nutella)

4 oz Semisweet Chocolate (melted)

Cover half of each pretzel stick with a thin layer of chocolate hazelnut spread (see photo) and place them on a sheet of wax paper in a refrigerator.

Pretzel covered with Nutella

Covering Nutella with melted chocolate

Melt the chocolate in a double boiler or in the microwave until just melted. Cover the chocolate hazelnut spread with a thin layer of melted chocolate (see photo) and place on a clean sheet of wax paper. Place in the refrigerator until the chocolate is set. Keep in the fridge until you are ready to serve them.

To print a copy of this recipe go to Chocolate Hazelnut Covered Pretzels.

Asparagus-Egg-Asiago Broil

This is an easy brunch or light dinner meal. Just imagine a bed of savory Parmesan asparagus topped with the yolk of a soft cooked egg, salty pancetta, and melted Asiago cheese accompanied by some crusty Italian bread and a good Chianti.

Servings: 3 for brunch

Ingredients
2 oz. Pancetta (thinly sliced) *
1 Recipe Parmesan Asparagus (cut asparagus   
   in 1 inch lengths)
6 Lg Eggs
2 TBS Unsalted Butter
Salt and Pepper to taste
¼ C Asiago Cheese (grated) *

3 mini Au Gratin dishes

Prepare one recipe of Parmesan Asparagus cutting the asparagus into 1 inch lengths before baking.

While the asparagus are baking, cut the pancetta into small pieces and fry until crisp. Drain on paper towels.

When the asparagus come out of the oven divide them into three mini au gratin dishes that have been coated with cooking spray and top with the bacon. Turn the oven to High Broil.

Melt 1 tablespoon of butter over medium heat in a large frying pan until the butter stops foaming. Fry 3 eggs until the bottoms are set but the top is still clear. Add salt and pepper to taste. Place them on top of the asparagus. Repeat with the remaining 3 eggs.

Top the eggs evenly with the Asiago cheese. Place under the broiler until the eggs are set and the cheese has melted. The yolks should still be runny. Serve immediately with some crusty Italian bread and a nice Chianti.
* Pronto Substitutes

Asiago Cheese – You can substitute either Parmesan or Romano cheese.

Pancetta – You can substitute bacon.

To print a copy of this recipe go to Asparagus-Egg-Asiago Broil.

Diavola Eggs with Prosciutto (Deviled Eggs)

One of my favorite appetizers, at any party, is deviled eggs. Of course I could not avoid giving it an Italian flair. I added some prosciutto for saltiness and punch, fresh parsley, and topped it with a piece of roasted red pepper for sweetness.

Servings: 32 deviled eggs

Ingredients

8 Extra-Large Eggs

1/2 C Sour Cream

2 Oz Mascarpone *

2 TBS Mayonnaise

1 TBS Lemon Juice

2 TBS Fresh Parsley (minced plus extra for garnish)

1 oz. Prosciutto (sliced very thin then minced fine) *

¼ tsp Freshly Ground Black Pepper

Roasted Red Peppers (optional)

Piping Bag with Large Star Tip

Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn the heat down to low, and let the eggs cook for 10 minutes. Drain the eggs and fill the pot with ice water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up.

To the egg yolks, add the sour cream, mascarpone, mayonnaise, lemon juice, parsley, prosciutto, salt, and pepper. Beat on medium speed until fluffy. Fill the egg whites with the egg yolk mixture using either a teaspoon or a piping bag fitted with a large star tube. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.

When ready to serve, garnish with a small piece of roasted red pepper and some extra chopped parsley.

* Pronto Substitutes

Mascarpone – you can substitute cream cheese.

Prosciutto – You can substitute Virginia ham but make sure they slice it very thin.

To print a copy of this recipe go to Diavola Eggs with Proscuitto (Deviled Eggs).

Maple Chocolate Balsamic Vinaigrette

I often ask my students if they have let their imagination spice up their cooking. Well the ingredients of this vinaigrette were both a mistake and the mother of necessity. First thing that happened was that as I was reading the recipe for a basic balsamic vinaigrette (it was on the same page as another recipe) I mistakenly added maple syrup. Then I went to my pantry for balsamic vinegar and found out that I only had half the amount I needed-I had to substitute chocolate balsamic vinegar. The end result was amazing. This slightly sweet dressing is great on salads or as a marinade. I now keep a jar of it in the refrigerator at all times.

Servings: 2 cups of vinaigrette

¼ C Balsamic Vinegar

¼ C Chocolate Balsamic Vinegar

1 TBS Maple Syrup

2 TBS Dark Brown Sugar (optional)

2 TBS Minced Garlic

1 tsp Table Salt

1 tsp Ground Black Pepper

1 ½ C Olive Oil

Place all ingredients into a blender or food processor and process on high until smooth. Eliminate the brown sugar if you want the vinaigrette to be less sweet. Taste and adjust the seasonings. Refrigerate after making it.

To print a copy of this recipe go to Maple Chocolate Balsamic Vinaigrette.

Insalata di Tonno (Tuna Salad)

Growing up on tuna salad every day for lunch at school I have grown tired of mayonnaise drenched tuna salad. I've kicked up my tuna salad by substituting extra virgin olive oil and balsamic vinegar for the mayo and added hard boiled eggs for some creaminess. I've also added in some Italian ingredients to create a flavor variety on my tongue. Enjoy it as a sandwich or front and center on a bed of greens. After eating this tuna salad your jar of mayo is going to get very lonely.

Makes 4 Servings

3 Large Eggs (hard boiled, peeled, diced)

1 6.4 oz Pouch Albacore White Tuna*

¼ C Red Bell Peppers (diced)

¼ C Pitted Kalamata Olives (chopped)

1 tsp Fresh Parsley (chopped)

1 TBS Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

Several grinds of Black Pepper

4 Focaccia Rolls* or 2 C Mixed Greens

In a medium bowl mix the eggs through the black pepper.

Serve on focaccia rolls or over mixed greens.

* Pronto Substitute

Focaccia – You can also use a crusty roll,a fresh baked loaf that is hand sliced thick or a good quality store bought bread like Pepperidge Farm Country White.

Tuna Pouch – You can substitute 2 6oz cans of tuna packed in water and drained.

Sustainability

Look for canned tuna labeled “albacore white” tuna or “skipjack tuna”. These have been fished using sustainable methods. Avoid tuna labeled “chunk light”

http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

To print a copy of this recipe go to Insalata di Tonno.

Hot Caprese Appetizer

I recently tried a new restaurant in our neighborhood called Page Road Grill and was surprised to find an update to the century old dish Caprese Salad. This “hot” new version had warm fried tomatoes topped with melted mozzarella on a bed of leafy greens drizzled with balsamic glaze and extra virgin olive oil. I hope you enjoy my version of this recipe.

Makes 4-8 Servings

3-4 Tomato (1/2 inch slices)

¼-½ tsp Kosher Salt

1 tsp Dried Oregano

3-4 TBS Extra Virgin Olive Oil

1 C Romaine Lettuce (chopped) *

1 C Shredded Mozzarella

2 TBS Balsamic Glaze*

2 TBS Mayonnaise

2 TBS Fresh Basil (chopped)

Large Broiler Proof Skillet

Preheat broiler on high.

Slice each tomato into half-inch slices and place on a large plate.

Chop the romaine into ½ inch strips and place on a large plate. Drizzle the balsamic glaze (see below) over the romaine. Place the mayonnaise into a small Ziploc bag. Clip off a small hole in a corner and stream the mayo over the romaine. (see photo)

Sprinkle ¼-½ teaspoon of kosher salt and 1 teaspoon of dried oregano over the tomatoes. Heat 2 tablespoons of olive oil in a large broiler proof skillet and heat over medium high heat. When the oil starts to shimmer, place the tomatoes in the hot skillet. Fry for 1 minute then flip and immediately divide the cup of shredded mozzarella over the tomatoes. Place under the broiler until the mozzarella melts. Place the tomato slices on top of the dressed romaine and drizzle the entire dish with 1-2 tablespoons of olive oil and the chopped fresh basil.

Broiled Tomatoes

Balsamic Glaze

1 C Balsamic Vinegar

¼ C Brown Sugar

In a small saucepan, mix the balsamic vinegar with the brown sugar over medium heat, stirring constantly until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Store remainder in a jar in the refrigerator.

* Pronto Substitutes

Romaine – You can substitute everything from arugula to bib lettuce. The choice of lettuce is yours.

Balsamic Glaze – This thickened and sweetened balsamic vinegar is thick and sweet like maple syrup with the acidic taste of vinegar. You can purchase it in many megamarts or make your own.

To print a copy of this recipe go to Hot Caprese Appetizer.

Chocolate Hazelnut Mousse Tarts

If you are having a family gathering or are bringing a dessert to a friends house, chocolate mousse is always a winner. My variation uses mascarpone cheese instead of cream cheese and adds Nutella chocolate hazelnut spread giving you a smooth, creamy, rich and chocolaty moose in a buttery pie shell topped with slivered almonds that screams “more please”.

Makes 24 Mousse Tarts

Filling Ingredients
1 C Heavy Cream
¼ C + 2 TBS Confectionary Sugar
8 oz Mascarpone Cheese (chilled)*
1 tsp Vanilla Extract
1 C Chocolate Hazelnut Spread (ex. Nutella)*

1 14.1oz pkg Refrigerated Pie Crusts (2 9” Pie Shells) *
12 C Cup Cake Tin
6 TBS Slivered Almonds

Refrigerate the bowl and beater of your electric mixer in the refrigerator for at least 1 hour prior to making your mousse. In the chilled bowl of your electric mixer beat the 1 cup of heavy cream until it starts to foam. Sprinkle 2 tablespoons of powdered sugar over the top of the whipped cream and continue to whisk on high until it forms stiff peaks (see photo). Place the whipped cream into another bowl.

In the same bowl of your electric mixer, whisk the 8 oz of mascarpone cheese (do not bring to room temperature before whipping or it may separate), 1 tsp vanilla extract and ¼ C of powdered sugar on low just until incorporated. Add the cup of chocolate hazelnut spread and whip until you have no streaks. Remove the bowl from the electric mixer and add 1/3 of the whipped cream and fold into the chocolate mixture until no streaks appear using a rubber spatula. Fold in the remaining whipped cream until incorporated. It’s ok to have some white streaks. Chill in the refrigerator for 2 hours.
 

Baked Tartlet Shell

Preheat your oven to 425°F. Place the refrigerated prepared pie crust on a cutting board and let it stand at room temperature for 15 minutes.

Using a 4-inch round cutter, cut out 6 rounds from each pie crust.  Using two thumbs press each round into the bottom of an ungreased cupcake cup.  Pierce the bottom of the pie crust four times with a fork.

Bake the pie crusts for 8 minutes or until golden brown.  Carefully remove the tartlet crusts from the pan and place them on a wire rack to cool for 15 minutes. Toast the slivered almonds but placing them in a small skillet over high heat, tossing often until the turn light brown. Immediately place them in a small bowl to cool.

Assemble the mousse tarts by placing 2 tablespoons of mousse into each cup and top with some toasted slivered almonds. Keep refrigerated until served.

PREPARE AHEAD
If you are entertaining the last thing you want to do is make Mousse just before the company arrives. The tartlet crusts can be made up to 2 days in advance if kept in an airtight container or frozen for up to two months. Make the mousse the day before and assemble just before the company arrives. This is ideal for a holiday meal, buffet or brunch party.

* PRONTO SUBSTITUTES

Mascarpone Cheese – Mascarpone should be used straight from the refrigerator or it will separate. Cream cheese can be substituted but it will give you a sweeter filling and must be at room temperature.
Chocolate Hazelnut Spread – Nutella is the original chocolate hazelnut spread from Italy however you can use any brand of chocolate hazelnut spread such as Jiff.
Pie Crust – You can use your own homemade pie crust rolled out to 11 inches. You can also use fillo shells purchased in the frozen food section.

To print a copy of this recipe go to Chocolate Hazelnut Mousse Tarts.

Restaurant Review: Vinos Finos Y Picadas

Restaurant Review: Vinos Finos Y Picadas $$$ ★★★★★

Location: 8450 Honeycutt Rd. (off of Falls of Neuse), Suite 100, Raleigh NC 27615

I was truly blown away this week when I dined at  Vinos Finos Y Picadas Argentinian Wine and Tapas Bar in North Raleigh. The selection of food, from cheese to cured meats to hot tapas to South American empanadas were outstanding and reasonably priced. The South American wine selection was also superb and matched the food perfectly.


We tried three different empanadas, beef with olive and egg, duck confit and sweet potato and rosemary, and corn and cotija cheese. The flaky pastry surrounded the perfectly spiced fillings which made my mouth curl into a huge smile.

My biggest surprise was the Provolone al Horno. Picture a large ceramic dish covered with dimples (similar to the dishes used for escargot). The dimples were filled with artichokes, olives, and ham which were covered with melted provolone cheese. You scoop the contents out and spread it on crusty slices of baguette. It was wonderful.

I highly recommend this restaurant. I will definitely be going back.

Flavor Tripping With Foodie Nick

Miracle Fruit Berry

Miracle Fruit or Synsepalum dulcificum is a plant (bush), native to West Africa that is causing a sensation across the country.  These berries make sour and bitter foods taste sweet. With the help of my son we purchased some Frooties an extract from these berries made into a pill that you dissolve on your tongue. After that we did some flavor tripping by tasting a variety of bitter and sour foods. Here is what each of them tasted like in order of effectiveness. It was like, man, an amazing trip without drugs.

Ro Tasting Apple Cider Vinegar

1.    Lemons – It was like biting down on a cross between the best sweet lemon candy you have ever eaten and lemon sherbet.

2.    Oranges – Reminded me of the best orange that I’ve ever eaten, fresh from the tree.

3.    Grapefruit – Reminded me of when my mother served us grapefruits for breakfast and walked out of the room just as we were putting a ton of sugar on top.

4.    Sour Cream – reminded me of ice cream.

5.    Cider Vinegar – Reminded me of apple cider.

6.    Sauerkraut – Made it taste sweet but not sugary

7.    Guinness Stout – Took away the bitterness but it did not taste like chocolate to me like some people have posted.

8.    Sugar – Did not taste sweet. It seems to have the opposite effect on sweet items.

9.    Chocolate – Tasted like wax and not at all sweet.

So if you want to have a great party ice breaker or if you just want to trip out on your own try the miracle fruit and do some flavor tripping.

Shrimp with Zucchini and Tomatoes

Tender shrimp, zucchini, and sweet tomatoes bathed in a light Marsala sauce. This is a quick and easy meal that is fresh, healthy and will please the pallet of everyone. Serve it over rice and you have a complete meal.

Makes 4 Servings

Ingredients

1 TBS + 1 tsp Olive Oil

1 Medium Zucchini (¼ inch slices)

1 small Yellow Onion (diced)

1 ½ tsp Minced Garlic

1 15oz Can diced Tomatoes or 1 Pint Grape Tomatoes

1 ½ tsp Fresh Oregano (or ½ tsp Dried Oregano)

1 ½ tsp Fresh Basil (or ½ tsp Dried Basil)

¼ tsp Fresh Ground Black Pepper

1 lb 51-60 Count Shrimp (peeled & deveined)

¼ C Marsala Wine *

¼ C Chicken Broth

1 TBS Corn Starch

2 C Cooked rice

Cut the zucchini into ¼ inch dice and finely dice the onion. Chop the oregano and basil finely and set aside. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the zucchini in a single layer to the pan and turn the heat to high. Cook until the zucchini are golden brown (see photo). Flip and brown the other side. Remove to a bowl with a slotted spoon.

Heat 1 teaspoon of olive oil in the frying pan. Add the diced onion and cook until translucent. Add the shrimp minced garlic, tomatoes, oregano, basil, and black pepper. Cook until the shrimp turn pink and almost cooked through, about 1 minute.

Stir in the Marsala wine and scrape up any browned bits on the bottom of the pan.  Return the zucchini to the pan.

Mix 1 tablespoon cornstarch and the chicken broth in a separate cup and slowly pour in. Stir the shrimp and vegetables as the sauce thickens. Taste for salt and pepper.

Serve over rice.

* PRONTO SUBSTITUTE

Marsala Wine – a wine produced in the region surrounding the Italian city of Marsala in Sicily is a fortified wine similar to Port, Madeira and Sherry. You can substitute Port, Madeira or Sherry.

To print a copy of this recipe go to Shrimp with Zucchini and Tomatoes.

Sausage & Lentil Stew

Sausage and lentil stew is an easy to make hearty and rich stew that is high in fiber and rich in flavor. This has become one of my family’s favorite meals especially on a cold winter night. Serve it with a crusty loaf of Italian bread and you have a complete meal. This stew also freezes well so you can just take it out of the freezer, heat and serve.

Makes 12 servings (serving size: 1 ½ cups)

1 lb Sweet Italian Sausage*

½ C Dry White Wine

2 Medium Leeks (washed & sliced)

4 Cloves Garlic (minced)

1 ½ C Dried lentils

1 28oz Can Crushed Tomatoes

1 28oz Can Diced Tomatoes

42 oz Low Sodium Chicken Broth

2 tsp Dried Thyme

1 tsp Sugar

½ tsp Hot Sauce (~2-3 dashes)

Optional: top with grated Parmesan Cheese

Cut the Italian sausage into ½ inch pieces. Sauté in a dry Dutch oven or large heavy bottom pot over medium high heat until golden brown on each side.

While the sausage is cooking cut the leeks in half lengthwise then cut them into ½ inch slices. Wash thoroughly.

Add the white wine to the pot with the sausage and scrape up all the browned bits on the bottom, then add the leeks. Reduce heat to medium and cook leaks for 5 minutes. Add the garlic and cook for 30 seconds.

Check the lentils for rocks and then rinse under cold rater. Add the lentils and chicken broth. Bring to a low boil then lower the heat to medium low and simmer for 30 minutes stirring occasionally. Add the remaining ingredients, bring to a low boil. Cook an additional 15 minutes or until the lentils are cooked. Serve with a crusty loaf of Italian bread and top with grated parmesan cheese.

* Pronto Substitute

Italian Sausage – If you would like to make this a healthier meal you can substitute either Sweet Italian Turkey Sausage or Turkey Smoked Sausage.

To print a copy of this recipe go to Sausage & Lentil Soup.

Tilapia Parmesan

Meatless nights do not have to be boring. This new twist on chicken parmesan substitutes tilapia for the chicken and amps up the crispness of the dish.  Just imagine tilapia filets covered with a crispy, cheesy coating, smothered in melted cheese and topped with a fresh sauce of tomatoes and kalamata olives.

Makes 6 servings

Fish Ingredients

1 C Buttermilk

1 tsp Hot Sauce (~4-5 dashes)

6 Tilapia Filets*

¾ C Grated Parmesan

½ C Panko Bread Crumbs

½ tsp Garlic Powder

½ tsp Kosher Salt

¼ tsp Dried Oregano

¼ tsp Ground Black Pepper

½ C Shredded Mozzarella

½ C Shredded Fontina

1/3 C Vegetable Oil

Sauce Ingredients*

1 15 oz Can Diced tomatoes

¼ C Pitted Kalamata Olives (chopped fine) - Optional

2 Cloves Garlic (minced)

1 TBS Olive Oil

¼ tsp Kosher Salt

½ tsp Dried Parsley

Place the tilapia filets, buttermilk, and hot sauce in a zipper bag and marinate for 1 hour in the refrigerator. Turn bag every 15 minutes.

Combine the ingredients for the bread coating in a wide medium bowl (grated parmesan through black pepper).

Shred the mozzarella and fontina then mix together. Keep in the refrigerator until ready to use.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the minced garlic cloves and sauté for 30 seconds. Add the can of diced tomatoes (do not drain), finely diced kalamata olives, ¼ teaspoon of kosher salt and ½ teaspoon of dried parsley. Bring to a simmer and cook on low for 15 minutes, stirring frequently.

Dredge the each piece of fish in the bread coating and place on a plate.

Preheat the oven on broil high.

Heat 1/3 cups of vegetable oil in a large skillet until smoking. Fry the fish until the crust is golden brown, then flip and fry the other side.

Place the fried fish on a cookie sheet. Top each with the cheese mixture. Broil for two minutes. Top with some sauce and serve immediately.

* Pronto Substitutes

Tilapia – You can use any mild white fish.

Sauce – If you don’t want to make your own sauce you can substitute 2 cups of marinara sauce.

Why Panko and Parmesan?

If you were to use a typical bread crumb coating on this dish it would soak up the sauce and get soggy. By using a combination of panko bread crumbs and parmesan cheese the fish gets a golden brown without drying out and the coating stays crisp under a coating of of cheese and sauce.

To print a copy of this recipe go to Tilapia Parmesan.