Mozzarella Sticks

1. 1 1/2 cups Italian bread crumbs
2. 1 1/3 cups freshly grated Parmesan — divided
3. 1 teaspoon salt
4. –
5. 2 16-oz.block pasteurized mozzarella cut into 4 x 1.2-inch sticks
6. 4 large eggs, beaten to blend
7. 1 1/2 cups vegetable oil
8. –
9. 4 cups Marinara sauce, recipe follows

1. Marinara Sauce:
2. 1/2
3. cup extra-virgina olive oil
4. 2 small onions — finely chopped
5. 2 cloves garlic — finely chopped
6. 2 stalks celery — finely chopped
7. 2 carrots, peeled — finely chopped
8. 1/2 teaspoon sea salt, PLUS more to taste
9. 1/2 teaspoon freshly ground black pepper PLUS — more to taste

1. 2 32-oz.cans crushed tomatoes
2. 2 dried bay leaves

Mozzarella Sticks: stir the bread crumbs, 1 cup of Parmesan and 1 tsp. salt in a medium bowl to blend. Dip the cheese in the egg to coat completely and allow excess egg to drip back into the bowl. coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days Heat the oil in frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with remaining cheese and serve with the Marinara Sauce Makes about 56 pieces/ 6 to 8 servings

Marinara Sauce : In a large casserole pot, heat the oil over a medium-high flame Add the onions, and garlic and saute until the onions are traslucent, about 10 minutes Add the celery, carrots and 1/2 tp. each of salt and pepper Saute until all the vegetables are soft, about 10 minutes Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour … remove and discard the bay leaves Season the sauce with more salt and pepper, to taste … (the sauce can be made 1 day ahead Cool, then cover and refrigerate. Rewarm over medium heat before serving.) Yield: 2 quarts