Marinara sauce-
15 ounce tomato sauce
3 cloves of garlic, chopped fine
1 T extra virgin olive oil
1/4 t crushed red pepper flakes
1 t Italian seasoning
1/4 t kosher salt
1/4 t black pepper
1/4 t sugar
Place oil in a saucepan add the minced garlic. Heat on medium and let the garlic saute until it starts to become fragrant. (Keep a eye on it so it doesn’t burn). Add tomato sauce. While the sauce is starting to simmer, add red pepper flakes, Italian seasoning, kosher salt, black pepper and sugar. When it starts to boil, reduce heat to low and let it simmer. Stir it once in a while, it will reduce and thicken.
Seasoning –
1 1/4 T paprika
1 T salt
1 T garlic powder
1 1/2 t black pepper
1 1/2 t onion powder
1 1/2 t cayenne pepper
1 1/2 t dried leaf oregano
1 1/2 t T dried thyme
Thoroughly mix all ingredients together and store in an airtight container. Makes 1/3 cup. (You will only use 1/2 t of seasoning for this recipe)
16 mozzarella string cheese
1/2 c flour
1/2 t seasoning mixture (above recipe)
2 eggs, beaten
1/4 c milk
1 1/2 c Panko bread crumbs
1 T dried parsley flakes
thin sliced prosciutto
In a bowl combine 1/2 c flour and 1/2 t seasoning (from above recipe)
In another bowl beat 2 eggs and 1/4 c milk together
In another bowl combine 1 1/2 c Panko bread crumbs and 1 T parsley flakes.
At a angle, wrap the prosciutto around the cheese sticks.
Dip cheese stick in flour mixture, then the egg mixture, then press the cheese hard into the Panko mixture. Place cheese sticks on cookie sheet and place in freezer for 30 minutes. Heat canola oil to 365 degrees and fry cheese sticks a few at a time about 1 minute.
Drain on a paper towel. Serve with the marinara sauce.
