Pan-Fried Cheese with Salsa Verde Recipe

Name: Pan-Fried Cheese with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups basil leaves; 2 tablespoons packed flat-leaf parsley leaves; 1 tablespoon packed mint leaves; 4 anchovy fillets, rinsed; 2 tablespoons freshly grated Pecorino Romano cheese; 1 tablespoon drained capers; 1/2 cup plus 1 tablespoon extra-virgin olive oil; Salt and freshly ground pepper; 1/4 cup all-purpose flour; Four 1/3-inch-thick slices of scamorza (1 1/2 to 2 ounces each); 4 thick slices of peasant bread, toasted

Servings: persons

2 cups basil leaves
2 tablespoons packed flat-leaf parsley leaves
1 tablespoon packed mint leaves
4 anchovy fillets, rinsed
2 tablespoons freshly grated Pecorino Romano cheese
1 tablespoon drained capers
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup all-purpose flour
Four 1/3-inch-thick slices of scamorza (1 1/2 to 2 ounces each)
4 thick slices of peasant bread, toasted

1
In a food processor, combine the basil, parsley and mint with the anchovies, Pecorino and capers and pulse until finely chopped.
2
With the machine on, add 1/2 cup of the olive oil in a steady stream and process until smooth.
3
Season with salt and pepper.
4
Spread the flour in a pie plate.
5
Add the cheese slices and dredge lightly in the flour, tapping off the excess.
6
In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil.
7
Add the cheese and fry over moderate heat, turning once, until golden, about 3 minutes.
8
Transfer the cheese to 4 plates, drizzle with the salsa verde and serve with the toasted bread.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups basil leaves, 2 tablespoons packed flat-leaf parsley leaves, 1 tablespoon packed mint leaves, 4 anchovy fillets, rinsed, and more.

Yes, Pan-Fried Cheese with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pan-Fried Cheese with Salsa Verde

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