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1. In a food processor, add the basil, garlic, pine
nuts (or walnuts), Parmesan, and pulse until
chopped. With the processor on low, add the olive
oil in a slow and steady stream until completely
combined. Taste the pesto and adjust the salt and
pepper to taste. Set aside.
2. Slice the tomato in 1/2 inch slices and place on
paper towels. This will absorb some of the tomatoes’
moisture.
3. Prep a plate with a few layers of paper towels.
Fill a 10 inch cast iron pan with 4 inches of oil,
about 2 quarts, and heat oil to 350F.
4. While it’s heating up, slice the mozzarella into
1/2 inch slices. Prep bowl with beaten egg. On a
plate, combine bread crumbs, crushed red pepper,
oregano and salt (if needed). Note Try your
mozzarella. If there’s a lot of salt, chill on the
salt. Don’t add any. If the mozzarella has no salt,
then add about 1/4 teaspoon to the bread crumb
mixture.
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5. Double dip mozzarella by dipping in the beaten
eggs, then bread crumbs and repeating the step. This
will give you a thick delicious crust.
6. Gently drop the mozzarella into hot oil using a
slotted spoon and fry, about 30 seconds, or until
golden brown. Turn the mozzarella and allow to fry
on the other side for another 30 seconds.
7. Transfer to the paper toweled plate to drain.
8. Grab a plate and stack tomatoes and mozzarella in
whatever fashion you like. Top with pesto and a
crack of black pepper.
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