Fried Mozzarella with Anchovies, Capers, and Garlic Sauce

Ingredients:

Makes 8 first-course servings.

• Two 8-ounce balls fresh water-packed mozzarella cheese, drained, each cut into four 1/3 to 1/2-inch thick rounds

• All purpose flour

• 1 large egg, beaten to blend

• 3 cups fresh breadcrumbs made from crustless French bread (about 8 ounces)

• 2 tablespoons (1/4 stick) butter

• 6 garlic cloves, minced

• 1 cup (packed) fresh Italian parsley leaves

• 1/2 cup extra virgin olive oil

• 1/3 cup drained capers

• One 2-ounce can anchovy fillets, drained

• 1 and 1/2 teaspoons fresh lemon juice

Directions:

1. Coat cheese in flour, then egg, then breadcrumbs.

2. Place on baking sheet.

3. Cover and refrigerate until cold, at least 2 hours.

4. Meanwhile, melt butter in small skillet over low heat.

5. Add garlic; saute about 3 minutes.

6. Transfer mixture to processor.

7. Add parsley leaves, 1/4 cup olive oil, capers, anchovies, and lemon juice.

8. Blend until coarse paste forms.

9. Season with salt and pepper. (Cheese and sauce can be prepared 1 day ahead. Cover separately; chill. Rewarm sauce slightly over low heat before serving.)

10. Heat 1/4 cup olive oil in large skillet over high heat.

11. Working in batches, fry cheese until brown, about 2 minutes per side.

12. Transfer fried cheese to plates.

13. Spoon warm sauce over cheese.