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Deep - Fried Cheese Sandwiches
(Mozzaretta in Carrozza)
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| What You Need: |
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ANCHOVY SAUCE (optional)
8 tablespoons (1 quarter-pound stick) unsalted butter
4 flat anchovy fillets, finely chopped
1 tablespoon finely chopped fresh parsley
2 teaspoons capers, coarsely chopped
2 teaspoons lemon juice
MOZZARELLA IN CARROZZA
Vegetable oil or shortening for deep frying
A 1-pound loaf sliced French or Italian bread
1 pound mozzarella cheese
4 eggs
3 tablespoons milk
1 cup milk
1 cup fine dry bread crumbs
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| How To Cook: |
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ANCHOVY SAUCE: (This sauce is optional, but if you are going to use it, you must prepare it first. There will not be time to make it after the sandwiches are finished.)
Melt the butter over low heat in a heavy 6- to 8-inch skillet, taking care not to let it brown. Stir in the chopped anchovies, parsley, capers and lemon juice, and keep the sauce warm until the sandwiches are ready to serve.
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MOZZARELLA IN CARROZZA:
1. Heat 3 to 4 inches of oil or shortening to 375 in a deep-fat fryer or large heavy saucepan. Using a cookie cutter or a small glass, cut the slices of French or Italian bread into 3-inch rounds.
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2. Then slice the mozzarella cheese ¼ inch thick; the slices should be a little smaller than the circles of bread. Make sandwiches of the bread and cheese.
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3. In a small mixing bowl beat together the 4 eggs and 3 tablespoons of milk. Pour a cup of milk into another bowl and spread the bread crumbs on a sheet of wax paper.
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4. Dip each sandwich in the milk briefly, press the edges of the bread together to seal them, then coat both sides of the sandwiches thoroughly with bread crumbs.
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5. To seal the edges even more securely, roll the sandwiches slowly through the bread crumbs like cartwheels.
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6. Dip the sandwiches, one at a time, in the egg mixture, then fry them in the hot oil until they are golden brown on each side. Drain on paper towels and serve while still hot.
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NOTE: If you are using the optional hot anchovy sauce, serve it spooned over the hot sandwiches.
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