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| Mozzarella in Carrozza |
| Serves:5 |
| The carrozza or carriage that the mozzarella rides in is a pillow of egg-encrusted bread. In winter, serve mozzarella in carrozza before Brodetto; in warmer weather, follow it with Calamari Salad with Broccoli and Garlic. |
Origin: Italian
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Ingredients:
1 loaf of long thin Italian or French bread cut into 1/4 " slices
1/2 pound mozzarella, preferably fresh, sliced 1/8" thick and cut to fit bread
Kosher salt and freshly ground black pepper
All-purpose flour, as needed
3 eggs
1/4 cup COLAVITA Premium Blended Oil, for frying
3 tablespoons COLAVITA Extra Virgin Oil
8 anchovy fillets
2 tablespoons coarsely chopped Italian parsley leaves
2 teaspoons lemon juice
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Preparation:
Top bread slices with single layer of sliced mozzarella. Trim the cheese even with the edge of the bread. Top with the remaining bread. (One loaf of bread will make about ten sandwiches.) Dip edges of sandwich in flour and tap off excess. Beat eggs with a few drops of water in a shallow bowl until well blended. Place coated sandwiches in beaten egg one at a time and turn to coat all sides. Place coated sandwiches on a tray and repeat until all are coated with egg. Pour 1/4 cup of oil into a heavy large skillet. Heat over medium-high heat until a corner of a sandwich dipped in oil gives off a lively sizzle. Fry the sandwiches, turning as necessary, until golden brown on both sides, about 3 minutes. Remove to paper towels to drain. Arrange all the sandwiches on a serving platter (keep warm). Remove the skillet from the heat; add the anchovies and parsley. Fry until the anchovies break apart, about 10 seconds. Add lemon juice, remaining olive oil and salt and pepper to taste. Spoon the sauce over the sandwiches.
Per Serving: 602 Calories (33.5% from fat); 36g Fat (10g Sat, 17g Mono, 6g Poly); 22g Protein; 47g Carbohydrate; 3g Dietary Fiber; 131mg Cholesterol; 1195mg Sodium. Food Exchanges: 3 Grain (Starch); 2 Lean Meat; 6 Fat.
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