MOZZARELLA IN CAROZZA
- 4 large slices of coarse, country style Italian bread
- 125g mozzarella cheese, finely sliced
- 8 canned anchovy fillets salted, to taste
- 125ml milk
- 2 eggs
- freshly ground black pepper (optional)
- Virgin olive oil, for frying
Put the slices of bread onto a board. Arrange the sliced mozzarella over 2 of the slices and put the anchovies, if using, on top. Season with pepper (not salt, if using anchovies, which are salty). Put the other slices of bred on top. Put the milk and eggs into a shallow dish and whisk well. Pour about 2 cm depth of the virgin olive oil into a large, heavy-based frying pan. Heat to 190ºC (375ºF) or until a small cube of bread turns golden brown in about 40 seconds.
Have a spatula or slotted spoon ready. Dip the sandwiches into the egg mixture until thoroughly wet. Using the spatula or slotted spoon, slide both sandwiches into the hot oil and fry for about 4-5 minutes, turning them over carefully, once, using tongs. Remove from the oil with the tongs or a slotted spoon, then drain on kitchen paper. Serve whole or sliced into pieces and eat them hot.