|Image courtesy of Centurione|
To be eaten in absolute disorderly fashion, producing long stretchy ribbons of melted cheese, greasing chins and fingers alike. A scrumptious delight that bestows immense joy to soul, mind and taste buds.
- 6 slices of white bread (crusts removed)
- 2 small mozzarella bocconcini, about 3 oz each (don’t use Bufala in this case, too watery. Fior di Latte or regular good quality mozzarella are a better choice)
- 1 glass of cold milk
- 1 cup of unbleached flour
- 2 eggs, beaten
- Vegetable oil for frying
- Salt to taste
Heat plenty oil in a skillet and maintain at a lively temperature. Quickly plunge the sandwiches first in the milk, then in the flour and finally in the egg. It’s a messy and terribly aphrodisiac operation. Gently lay the sloppy sandwiches in the frying oil and keep turning until both sides are sunny golden and crisp.
Park your piping hot fried morsels briefly on a paper towel before devouring.
If you happen to also have a nice chilled bottle of white Falerno del Massico, you’ve got yourself a treat.