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.
Ingredients for 4
8 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 – cow's milk mozzarella – is a better choice)
1 glass of cold milk
1 cup of unbleached flour
2 eggs, beaten
Vegetable oil for frying
Salt to taste
Stuff the bread with thin mozzarella slices, leaving enough margins to close the "sandwiches" by crimping the edges with a little pressure (good thing about this kind of bread is in its flexible yielding nature). Line up two bowls; fill one with the cold milk and the eggs, and one with flour. Season either one with a pinch of salt.
Heat plenty vegetable oil in a frying pan and maintain at a lively temperature. When the oil is hot (ideally 180° C - 350° F), quickly plunge the sandwiches first in the milky-eggy mix, then in the flour. 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, or better – a nice rosé – you've got yourself a treat.
Above images courtesy of Autumn Azure for the Home Cook Project
These look amazingly decadent, and, what do you know: I've got everything right here at home to make them. Even a bottle of cold white wine (a gewurz, but I think it will work). Just in time for lunch!ReplyDelete
Thanks for stopping by my place today and saying hello -- it's good to meet you!
Ooh, good choice for your first go-round! Love these critters! We have 23 (count 'em!) caseifici within a half-hour of here for the fresh mozzarella di bufala. Sooo tasty.ReplyDelete
Thank you so much for stopping by for a nibble. Come back soon, CiaoReplyDelete
Perfectly golden and gooey, I just love Mozzarella in carrozza. I have to make this.ReplyDelete