Mozzarella in carroza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | White bread crusts removed |
| Olive oil | ||
| 4 | slices | Thin, of Mozzarella |
| 4 | slices | Or more, of tomatoes, if small, cut thin |
| 12 | eaches | Anchovies fillets(optional) |
| 2 | eaches | Eggs, beaten |
| Comments | ||
| 1 | tablespoon | Water, |
| Dash of salt, grounded fresh pepper | ||
| ½ | cup | Fine dry, seasoned bread crumbs |
| Grated Parmesan | ||
| 1 | cup | Tomato sauce (optional) |
Directions
Sprinkle the bread lightly with olive oil and make 4 sandwiches, each with one slice of cheese and one of tomato (or more to cover the cheese) and 3 flat anchovies fillets, if desired. Press together firmly. Beat the eggs with the water and salt and pepper and dip the sandwiches into this mixture, coating well. Dip them in fine dry seasoned bread crumbs, shaking off the excess. Fry in about one inch of very hot olive oil, turning once. When the bread is golden, remove from the skillet and sprinkle with grated Parmesan. If you wish, spoon on some bubbly hot tomato sauce. Serve immediately.
Source; Completely Cheese; The Cheese Lover's Companion, Anita May Pearl.
This Italian favorite is similar to the French Croque-Monsieur and yet quite distinctive. Serve as an appetizer to be eaten with knife and fork, or cut in quarters as "finger food" for a party (without the tomato sauce) or accompanied by a toss green salad as a light luncheon.
From: Serge Cyr Date: 10-29-95 (15:34) (159) Fido: Cooking