Watch our ABC7 Cooking Segment “Carrozza, Cream Sauce and Cookbooks”!!!
Appetizer
Mozzarella in Carrozza….Mozzarella in a Carriage
Serves 2
Ingredients:
8 slices of Bread, Cut on a Bias
8 Oz. Fresh Mozzarella, Cut into stripes
3 Medium Eggs, Beaten
4 Cups All Purpose Flour
4 Oz. Bruno’s Marinara Sauce
Italian Flat Leaf Parsley Chopped Pink Himalayan Salt and Pepper to Taste Extra Virgin First Cold Press Organic Olive Oil
Method:
Coat the bottom of a medium sauté pan with 2 inches of oil and place on high heat Place 4 slices of Bread down and put 4 strips of Mozzarella atop Season with Salt and Pepper to taste
Place the other 4 slices of Bread atop to create a sandwich
Place each sandwich in the beaten egg on both sides, then in the flour and then again in the egg Assure to also cover the edges well to prevent mozzarella from leaking during cooking Fry all the Mozzarella in Carrozza sandwiches in oil until golden on both sides Place on a sheets of paper towels to absorb excess oil Plate and Granish with Italian Flat Leaf Parsley Serve it hot with Marinara Sauce for dipping
Special Tip….
If the Mozzarella in Carrozza opens in cooking, it could be due to the fact that the Mozzarella still contains too much moisture. Be sure to Place the sliced mozzarella to drain in a colander prior to using and then pat it dry, before putting it in the slices of bread
Entree
Porcini Mushroom Ravioli with Thyme Infused Cream Sauce
Serves 2
Ingredients:
4 Large Bruno’s House-made Porcini Stuffed Ravioli
1/2 Medium Sweet Onion, Sliced
2 Oz. Porcini Mushrooms for Sauce
5 Springs Fresh Thyme
4 Oz. 36% Heavy Whipping Cream
1 Oz. Unsalted Butter
Italian Flat Leaf Parsley Chopped
Pink Himalayan Salt and Pepper to Taste Extra Virgin First Cold Press Organic Olive Oil
Method:
Bring 2 Quarts of water to a boil Drop your Ravioli into water until the are floating atop your water pot Coat the bottom of a medium sauté pan and place on high heat
Sauté Onion until translucent about 3 Minutes
Add Fresh Thyme and Mushrooms and sauté for 3 Minutes (save 1 Spring of Thyme for Garnish)
Add Butter and Cream and reduce by 1/3 or until cream is thickened
Drain your Ravioli of excess water
Combine with Cream Sauce
Plate and Garnish with Italian Flat Leaf Parsley Chopped and a Fresh Thyme Spring
