Cobalt cafe - molton minerva
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| 1 | tablespoon | Water |
| ½ | cup | Breadcrumbs |
| ½ | cup | Cornmeal |
| 1 | teaspoon | Dried oregano |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | pounds | Oaxaca or |
| Mozzarella cheese; cut into 1/4-inch slices | ||
| 1 | tablespoon | Butter |
| 2 | cups | Tomatillo Verde Sauce (See recipe) |
| 1 | tablespoon | Minced fresh oregano |
Directions
Preheat the oven to 500°F. Heat an ovenproof serving bowl for 30 minutes.
In a small bowl beat egg whites with water. In a food processor combine breadcrumbs, cornmeal, dried oregano, cayenne, salt, and pepper and process to a fine meal. Dip the pieces of cheese in the egg wash and coat evenly with the breadcrumb mixture.
In a skillet saute coated cheese in butter over moderate heat until golden.
Place small amount of sauce in hot serving bowl (be careful, it will sizzle). Slide sauted cheese into bowl and top with remaining sauce.
Sprinkle with fresh oregano and serve immediately.
Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@...> on Nov 01, 1997