Here I am back on fried food again! Thou this recipe is very wast and easy and a great lunch…even kids wh don`t like tomato would eat them! The pesto-potato salad idea is from Sydney, it`s so popular among deli shops, taste great as well. Theres plenty you can add to it..the most popular extras still mushrooms, parmesan shavings, and sun-dried tomatoes. But the pure pesto-mayo mix is good as well. When new potatoes are going to be in season, it`s better to use those thou, sliced in small cubes, and fried a bit after cooking with the skin on.
The tomato-mozzarella rings, I`ve been serving for a while as a vegetarian dish, and people just love them. Here it’s better to use, not such a good quality mozzarella, and it`s not really going to work out with buffalla..that one has way too much liquid in it. So try to buy dry cheese, which supermarkets sell as pizza-topping. Slice about 0.5-1 cm thick rings, try to keep the tomato thin as well.
Don`t forget you need to batter, the rings least twice, taking special care at the sides, so it won`t fall apart during frying.
Ingredients (for 2 people)
6 thin even slices of fresh ripe tomato
6 thin even slices of dry mozzarella cheese
breadcrumbs, egg wash, flour – for batter
4-5 pieces of potatoes
home-made or 1 small bottle of green pesto
1 cup of mayo
1 cup sour creme
salt, white pepper, basil
Cook the potatoes, with skin on. Cool, peel, and slice in 2 cm big cubes. Mix the pesto together with mayo and sour creme. Add potatoes, and season. Keep in fridge.
Put 1 tomato slice between 2 mozzarella slices, evenly in the middle. Batter. First in flour, then egg was, then bread crumbs. Remember you need to do the egg was-breadcrumb part least once more, until the mix covers the slices well.
Fry in deep VERY hot oil, until golden!
Serve with the salad.. goes well with chilled Rose wine!
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