Tour Of Italy Recipe

Prepare onions

Peel onions and slice into 1/4"–3/8" thick rings. Separate rings and pat dry with paper towels to remove excess moisture.

Make batter

In a bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt and 1/2 tsp pepper. Add 1 beaten egg and slowly whisk in cold sparkling water until a thick but pourable batter forms. Keep batter cold in fridge until ready to use.

Coat and bread

Heat 1.5 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Dip onion rings into the batter, then press lightly into 1.5 cups panko breadcrumbs to coat. Place on a wire rack while heating oil.

Fry

Working in small batches (do not crowd), fry coated onion rings 2–3 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray. Keep warm in a low oven (200°F/95°C) while frying remaining rings.

Finish

Season immediately with a pinch of salt and serve hot with desired dipping sauces.

Prep green beans

Trim ends of green beans and pat dry. If beans are very long, halve them to bite-size pieces.

Set up breading station

Place 1/2 cup flour seasoned with 1/2 tsp garlic powder, 1/2 tsp onion powder and 3/4 tsp salt in one shallow dish. Beat 2 eggs in a second dish. Place 1 cup panko breadcrumbs in a third dish.

Coat

Toss a handful of beans in the seasoned flour, shake off excess, dip into beaten eggs, then press into panko to adhere. Repeat in batches.

Fry

Heat 1 cup vegetable oil in a skillet to 350°F (175°C). Fry beans in small batches 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with extra salt. Serve with lemon wedges if using.

Prep cheese

If using long mozzarella sticks, cut each into 3 equal pieces to make 12 pieces total. Place on a baking sheet and freeze 20–30 minutes to firm (prevents excessive melting when frying).

Set up triple-coating station

Place 1/4 cup flour in a shallow dish for dusting, 2 beaten eggs in second dish, and 1.5 cups Italian-style breadcrumbs mixed with 1/4 tsp black pepper and 1/2 tsp salt in third dish.

Coat cheese

Dredge each frozen cheese stick first in flour, then in beaten egg, then in breadcrumbs. For extra secure coating, repeat the egg and breadcrumb step a second time so each stick has two breadcrumb layers. Return to freezer for 15 minutes after breading.

Fry

Heat 1.5 cups oil to 350°F (175°C). Fry mozzarella sticks in small batches 1.5–2 minutes until golden; remove before they burst open. Drain on paper towels and keep warm in oven if needed. Serve immediately with marinara.

If frozen, thaw slightly

If using frozen ravioli, thaw just enough so they separate easily (10–15 minutes at room temperature); do not let them become soggy.

Set up breading

Place 1/2 cup flour in a shallow dish, 2 beaten eggs in another, and 1 cup Italian breadcrumbs mixed with 1/4 cup grated Parmesan, 1/2 tsp garlic powder and 1/2 tsp dried oregano in a third dish.

Coat ravioli

Working in batches, dredge ravioli in flour, dip into beaten eggs, then press into breadcrumb/Parmesan mixture to coat thoroughly. Place on a wire rack.

Fry or bake

For frying: heat 1.5 cups oil to 350°F (175°C) and fry ravioli 2–3 minutes until golden and crisp. For a lighter option: preheat oven to 425°F (220°C), arrange breaded ravioli on a parchment-lined sheet, spray lightly with oil, and bake 10–12 minutes, flipping once, until crisp and golden. Drain fried ravioli on paper towels.

Serve

Warm 1 cup marinara and serve ravioli alongside for dipping. Garnish with extra grated Parmesan if desired.

On a large platter or divided serving tray, arrange onion rings, fried green beans, mozzarella sticks and toasted beef ravioli in separate sections. Place small bowls of marinara, ranch and spicy mayo around the platter. Provide napkins and tongs or toothpicks for easy sharing.

Serve hot. Estimated prep and cook timing below.