Dish: Mozzarella In Carrozza

Italy’s Southwestern region of Compania is dotted with scenic attractions. Who doesn’t love Naples, Capri, Sorento, and the Amalfi Drive? One of its great culinary specialties is mozzarella, made from the milk of water buffalo or cows in great quantity and exported around the world. True cheese is made traditionally with only buffalo milk, and each step of the process is carefully done by hand. Most of the mozzarella sold in our stores is made with cow’s milk. This dish, which in English means mozzarella in a carriage, is actually a fried cheese sandwich that can be served as a snack or entree. As the latter, it is customarily garnished with anchovy-butter sauce.

THE RECIPE

A quarter cup of butter or margarine.

A quarter cup of olive or vegetable oil.

4 flat anchovy fillets, minced.

1 or 2 garlic cloves, crushed.

1 tablespoon fresh lemon juice.

1 tablespoon drained capers (optional).

Pepper to taste.

12 slices white bread.

6 slices (about half a pound)

mozzarella cheese, a quarter-inch thick.

3 large eggs, beaten.

Half cup of milk.

Shortening, butter, or oil for frying.

 

 

The COOKING

Prepare the sauce first. Melt the butter in a small saucepan. Add the oil, anchovies, garlic, lemon juice, capers, parsley, and pepper, and heat for one minute to blend the flavors.  Remove the crusts from the bread and cut them into 3-by-3-inch pieces. Place on each of the 6 slices of bread a slice of cheese the same size as the bread.

Top with another slice of bread. Dip in the eggs and milk, and mixed together. Heat enough shortening, butter, or oil to cover the surface of the skillet. Fry the sandwiches on both sides until golden but not brown and the cheese begins to melt. Serve while still hot, with or without a little of the sauce. Serves 6.