mozzarella in tomato broth on toast

How To Make mozzarella in tomato broth on toast

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  1

  Chef’s Note: Although this is not a very difficult recipe, the production of the tomato broth is the most time-consuming part. If you have a particular favorite pizza or tomato sauce of your own (even if it’s canned), you could substitute it here. However, I would recommend that you try this particular tomato broth, at least once… It’s pretty good.
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  Gather all your ingredients
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  MAKING THE SAUCE
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  4

  Put the olive oil into a sauté pan, over medium-high heat.
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  5

  Chef's Note: If using the Italian sausage, reduce the olive oil to 1 tablespoon.
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  When it begins to shimmer, add the ground Italian sausage, the onion, the garlic, the cayenne, and then sauté for about 5 minutes, or until onions soften. Do not let the onions brown.
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  Add the wine, to deglaze the pan, and then reduce the heat to a simmer.
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  Allow it to simmer until the wine is mostly evaporated, about 3 to 5 minutes.
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  Chef’s Note: Keep an eye on the pan, and don’t let it go dry.
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  Add the tomatoes, the chicken broth, plus the red wine vinegar.
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  Bring to the boil, and then reduce, and continue to simmer for an additional 15 minutes, stirring occasionally. The tomatoes should now be broken up into the sauce.
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  Add the salt, pepper, and lemon juice, and continue to simmer for 3 minutes.
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  FINISHING THE DISH
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  While the broth is simmering, brush some olive oil on both sides of the French bread, and place under the broiler for a few minutes on each side until nice and brown.
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  Add the mozzarella slices to the tomato broth, and let them sit until softened, about 3 to 4 minutes.
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  Chef’s Note: Traditional mozzarella is made from water buffalo milk, and its flavor is highly prized. It’s sold at most grocery stores, so give it a try, if you can. In addition, it’s not made from American buffalos; they’re water buffalos, raised mostly in Southern Italy. The best is designated: Mozzarella di bufala campana.
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  Place the bread on four individual plates, and carefully lift one of the slices of mozzarella from the pan to the bread. Repeat for the other three bread slices.
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  Drizzle more of the tomato broth around, and on the bread, and sprinkle with some fresh Parmesan cheese.
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  Chef’s note: At this point you could add some herbs, such as: oregano, or basil.
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  Keep the faith, and keep cooking.
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