Pasta-rella Highlander style

  • 1.5kg part-skim mozzarella
  • 3 egg yolks
  • 250ml water
  • 400g breadcrumbs
  • 2 tbsp Italian seasoning
  • 10 sheets fresh egg pasta (44cm by 62cm per sheet)
  • Vegetable oil, for frying
  • 120ml favourite marinara or pizza sauce
  • 3 tbsp Parmesan cheese
1) Slice the cheese into 1cm by 1cm by 15cm long sticks and set aside. In a small bowl, mix the egg yolks and water. In a separate bowl, mix the breadcrumbs and Italian seasoning.

2) Set out the pasta sheets and brush both sides with the egg wash. Place one of the cheese sticks on the edge of each pasta sheet and roll one complete roll and the cut, allowing enough excess and about 1cm of pasta on both ends of the cheese stick. Fold the ends of the pasta in like a present and brush with egg wash to secure.

3) Dip the entire pasta-covered stick into the egg wash and roll in the breadcrumbs. Repeat to coat all the sticks.

4) Heat 5cm of vegetable oil in a fryer or deep pan. Add the sticks and fry for approximately 3 minutes until golden brown. Do not over cook or the cheese will melt and spill out.

5) Heat up the marinara or pizza sauce and serve on the side for dipping. To serve, sprinkle Parmesan cheese over the sauce and sticks.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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