"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Poached Mozzarella in Tomato Broth Recipe

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This recipe for Poached Mozzarella in Tomato Broth, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, July 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Toast:
4 slices French bread (1/2" thick), brushed with oil on both sides

Saute:
1/4 cup onion, diced
1 teaspoon garlic, minced
Pinch red pepper flakes
1 tablespoon olive oil
1/4 cup dry white wine

Add:
2 cups tomatoes, chopped
1 cup vegetable broth
2 tablespoons red wine vinegar

Toss:
3 tablespoons thinly sliced fresh basil
3 tablespoons chopped fresh parsley
Lemon juice, olive oil, salt, and pepper to taste

Add:
4 slices fresh mozzarella (1/2" thick)



Directions:
Directions:
Preheat broiler to High.

Toast bread on both sides under broiler; set aside.

Saute onion, garlic, and pepper flakes in oil over medium-high heat in a saucepan until onion softens, 5 minutes. Deglaze with wine; simmer until nearly evaporated, 3–5 minutes.

Add tomatoes, broth, and vinegar; simmer until tomatoes break down, 8–10 min. Reduce heat to medium.

Toss herbs with lemon juice, oil, salt, and pepper while broth simmers.

Add cheese to broth and gently cook until it’s soft and a little gooey, 2–3 minutes. To serve, arrange a slice of toasted bread in each of four shallow bowls or plates. Carefully lift a slice of mozzarella from the broth and place on the bread. Drizzle more broth around, top with some herb mixture, and finish with more olive oil, salt, and pepper. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I got this recipe from CuisineRecipes.com [CuisineRecipes@Lists.CuisineRecipes.com]

 

 

 

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