Ingredients
Makes 6 servings
Mozzarella
1 gal low temp pasteurized, non homogenized milk
1/2 teaspoon liquid rennet
1 1/2 teaspoons granulated citric acid
water
kosher salt
Marinara Sauce
1 tbsp olive oil
1/2 diced onion
rosemary to taste
3 cloves diced garlic
1/2 tbsp red pepper flakes
2 28oz cans San Marzano tomatoes
fresh basil
all purpose seasoning
2 teaspoons sugar
Sticks
2 cups all purpose flour
2 cups Italian breadcrumbs
3 eggs
all purpose seasoning
1 tablespoon heavy cream
1L vegetable oil
chopped parsley
Procedure
Mozzarella
Mix 1/2 teaspoon rennet with 1/4 cup water.
Vigorously whirlpool cold milk in a pot and add citric acid.
Heat milk on medium low until 90F degrees. Once at 90, remove from heat and stir in renet. Stir (not too gentle not too harsh) for exactly 30 seconds.
Cover and let stand for 5 minutes until a solid curd forms on top.
Cut curd in a criss-cross fashion all the way to the bottom.
Return to medium-low heat and stir occasionally and very gently as to not break up the curd.
Once at 105F degrees, remove from heat and let stand for 5min.
Place into strainer and let stand for 15 seconds.
Gently squeeze out excess whey (not all).
Season whey with 1 tbsp of salt.
Heat up small pot of seasoned whey to 180F degrees.
Pour over curd and let stand for 15 seconds.
Once soft, gravity stretch and fold curd 4-6 times until smooth.
Shape curds into a stick shape. Place into room temperature whey.
Let stand about 20 minutes then remove from whey.
Marinara Sauce
Dice the half onion and garlic cloves.
Hand crush tomatoes.
Saute onions and garlic, after 2 minutes add red pepper flakes.
Turn heat to medium low and add tomatoes once onions are golden.
Add all purpose seasoning and simmer for 10 min.
Add fresh basil and simmer for 20 -30 min.
Add sugar.
Sticks
Prepare three dishes, one with flour, one with eggs, and one with bread crumbs.
Add all purpose seasoning into flour and breadcrumbs.
Add heavy cream to eggs, then whisk until scrambled.
Dip mozzarella into flour ,egg, then breadcrumbs and do so again (flour egg breadcrumb).
Place into a pan with tinfoil.
Preheat vegetable oil in pan to 350F degrees.
Fry for about 60 seconds.
Place on wire rack to drain.
Garnish with parsley.
Enjoy!
