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Mozzarella in carrozza (Toasted cheese sandwiches)

The Italians know best when it comes to comfort food.
 

Recipe from: 29 April 2010
Preparation time: 10 mins
Cooking time: 15 mins
 
 

Ingredients

 
  • 24
    slices day old ciabatta
  • 12
    thick slices mozzarella (use buffalo or fior di latte) – about 1 cm should do it
  • 3
    extra large eggs
  • 6
    large anchovies, split
  • 80
    ml
    milk
  • light olive oil for frying
  • Sea salt and freshly ground black pepper to taste
  • Plain flour for dredging
Servings: Change Serving
 
 

Method

 
Cut the bread just a little larger than the mozzarella slices – the cheese needs some space for spreading.

Sandwich each slice of cheese between two slices of bread with one split anchovy on top of the cheese, pressing down to seal them.

Whisk the eggs and the milk until fluffy and season with salt and pepper.

Heat oil in a shallow frying pan over medium heat.

Dredge each of the little sandwiches in flour and then dip in the egg mixture, allowing the bread to soak up some of the mixture.

Carefully fry the bread in the oil (only do a few at a time) until the bread is crisp and golden underneath.

Turn and fry on the other side and then dry on kitchen absorbent paper.

*Option – you can also make a paste of the anchovy and spread evenly over one side of the sandwiches before topping with the mozzarella.
 

Read more on: recipe  |  italy  |  dairy  |  shallow-fry
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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