Fried Fresh Mozzarella With Mushroom Ragu
I bought some fresh mozzarella from Trader Joe's and was thinking what I can cook with it. I really loved the way it was packaged. It was already pre-sliced and ready for sandwiches, or frying. After opening the package, I transferred the contents (including the water) into a tupperware. Then I did some recipe digging and came across the recipe from Emeril Lagasse for Fried Fresh Mozzarella. I really liked the ingredients in the recipe and wanted to see how it will turn out. I did make some slight adjustments to the original recipe.
I hardly have the time to prep for dinner after work, so usually I start prepping meals the night before to make it simple for me when I get home from work. In this case, I prepared the Ragu and prepped the cheese the night before. I left to boil the pasta and fry the cheese when I got home from work. It all worked out as planned.
I really enjoyed the mushrooms with the cheese. I thought they were a match made in heaven. The cheese was just perfect - it was warm and crispy on the outside and gooey in the inside. My only disappointment was that once the cheese cooled down, it became pretty hard and not as tasty. I guess like french fries... if not eaten right away, the taste is just not there. So if you want to experience the full taste of fried cheese, try to keep it warm when serving. I served the fried cheese with ragu over some wheat pasta, but you can serve it over meats, rice, potatoes, or just with a slice of bread. I have to say that serving it over wheat pasta did not feel like a heavy meal, and in fact I was energized and feeling good afterwards... I even got to do some living room dancing with my kids.