directions
For The Sauce
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- 3 tablespoons olive oil
- 1 shallot onion chopped
- Two garlic clothes, chopped finely
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- 14 ounces heavy cream
- 2 ounces dry sherry wine
- 6 ounces grated
- Parmesan cheese
- 4 ounces unsalted butter
For The Wedges
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- 7 ounce sliced mozzarella cheese
- 8 –1/2 thick slices they all white bread, crusts removed
- 3 ounce unsalted butter
- 4 ounce all purpose flour
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- 6 ounce Italian bread crumb
- 6 ounce corn oil or canola oil
- 3 eggs
- 3 tablespoons milk
- Salt-and-pepper
Ingredients
First, make the sauce. Heat the olive oil and butter in a medium, heavy bottom pan. Add the onions and garlic and cook over low heat, stirring occasionally, until softened. Add the sherry wine and cook, stirring frequently, for an additional five minutes. Stir in the cream. Cook for about 8 minutes, add the Parmesan cheese, salt and pepper. then let it simmer for another 2 minutes so you have a creamy sauce.
Meanwhile, slice them with Sarella into for six or eight medium slices. Spread the bread slices with the butter and place the mozzarella four of them. Cut in half to make triangles, beaten 3 eggs to make a egg wash for the wedges. Place flour, and breadcrumbs, in separate bowls. First flour, then dip it in egg wash, then in breadcrumbs. Repeat the process so all wedges are done.
Remove the sauce from the heat and set aside to cool slightly in the pan.
Heat the corn oil in frying pan to 350°. At the wedges, in batches, to the hot oil and cook until golden brown on both sides. We move with tongs, drain well I’m paper towel, and keep warm while you cook the remaining cheese wedges. Serve the wedges hot with the cream sauce on top or separately.