Spiedini Alla Romana
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
38
Spice
36
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Heat the oven to 200 degrees F
2
In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach a depth of 1-inch
3
Meanwhile, prepare the sandwiches: Place 1 slice of bread on work surface
4
Top with 2 slices mozzarella
5
Cover with a second slice of bread
6
Repeat with remaining bread and cheese to make a 4-layer sandwich
7
Place a 10-inch skewer through the center of each sandwich quarter
8
With a serrated knife, gently remove the crusts and discard
9
Cut sandwich between skewers into 4 equal quarters
10
Combine eggs, milk, salt, and pepper
11
Whisk, and pour into a shallow baking dish
12
Dredge sandwich quarters in flour and shake off excess
13
Dip in egg mixture turning to coat on all sides
14
Transfer immediately to hot oil
15
Fry, turning occasionally, until golden on all sides
16
Drain on a paper towel-lined baking sheet and place in oven to keep warm
17
In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat
18
Add garlic and cook until golden
19
Add anchovies and cook stirring until they almost disintegrate
20
Stir in white wine, lemon juice, and capers
21
Bring to a vigorous boil and continue to boil until reduced by 1/2
22
Stir parsley into reduced sauce
23
Remove skewers from sandwiches and serve with sauce spooned lightly over sandwiches
24
Garnish with parsley sprigs