Yield: 2 Servings
|2 teaspoons||Vegetable oil|
|½ large||Onion; diced|
|4 smalls||Cubes pork|
|2 cups||Canned or fresh chopped tomato including juice|
|¼ teaspoon||Sweet basil|
|1 pinch||Freshly ground black pepper|
1. Heat the oil in a skillet over medium heat. Add the garlic, onion, and (optional) pork cubes. Saute 5 minutes or until the onions are translucent, but not brown. Remove the garlic clove. 2. Increase heat and add the tomato, water, bay leaf, basil, salt and pepper. When the mixture starts to bubble, reduce heat to low and simmer, uncovered for 30 minutes.
NOTE: The Seasoned Bread Crumbs can be prepared in advance, as can the Marinara Sauce. Also, the cheese can be prepared, covered, and refrigerated through step 2. If the sauce is prepared in advance, be sure to reheat it.
Extra sauce is delicious on cooked pasta. Leftover Seasoned Bread Crumbs can be covered and refrigerated a few days and used in other cooking, or they can be frozen for future use. Be sure to pack and cover the cheese slices well with the crumbs. It is important when you are deep-frying the cheese slices that the cheese not melt through the coating. After you have put the cheese in the hot oil, use tongs to keep it moving on the bottom of the pan. When it is done, it will rise to the surface of the oil.
DEL MONDO RISTORANTE
FOR USE WITH MOZZARELLA MARINARA N. FARWELL AVE, MILWAUKEE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .