Mozzarella In Carrozza
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
63
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 large
Egg2 tbsps
Milk1.75 tsps
Anchovy Paste (to taste)2 tbsps
Olive Oil1 tbsp
Unsalted Butter1 tbsp
Lemon Juice (fresh)Directions:
1
In a bowl whisk together the egg and the milk and transfer the mixture to a shallow bowl
2
Put the bread crumbs in another shallow bowl
3
Spread the bread slices with 1 1/2 teaspoons of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices and top the mozzarella with the remaining bread slices, forming sandwiches
4
Working with 1 sandwich at a time, dip the sandwiches into the egg mixture, letting the excess drip off, and coat them with the bread crumbs
5
In a large heavy skillet heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in the fat sauté the sandwiches, turning them and gently flattening them with a spatula, for 6 minutes, or until the mozzarella is melted and the bread is golden
6
Divide the sandwiches between 2 heated plates and keep them warm
7
To the skillet add the lemon juice, the tomato, the green peppercorns, the remaining 1/4 teaspoon anchovy paste, and salt and black pepper to taste and cook the mixture over high heat, whisking, until it is heated through
8
Spoon the sauce over the sandwiches and sprinkle the sandwiches with the parsley
9
In a bowl whisk together the egg and the milk and transfer the mixture to a shallow bowl
10
Put the bread crumbs in another shallow bowl
11
Spread the bread slices with 1 1/2 teaspoons of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices and top the mozzarella with the remaining bread slices, forming sandwiches
12
Working with 1 sandwich at a time, dip the sandwiches into the egg mixture, letting the excess drip off, and coat them with the bread crumbs
13
In a large heavy skillet heat the oil and the butter over moderately high heat until the fat is hot but not smoking and in the fat sauté the sandwiches, turning them and gently flattening them with a spatula, for 6 minutes, or until the mozzarella is melted and the bread is golden
14
Divide the sandwiches between 2 heated plates and keep them warm
15
To the skillet add the lemon juice, the tomato, the green peppercorns, the remaining 1/4 teaspoon anchovy paste, and salt and black pepper to taste and cook the mixture over high heat, whisking, until it is heated through
16
Spoon the sauce over the sandwiches and sprinkle the sandwiches with the parsley