Mozzarella in Carrozza - Sauteed-Breaded Mozzarella
"This recipe is from the January 1990 issue of Gourmet Magazine. It is a little more 'involved' than some of the other "Mozzarella in Carrozza" recipes already posted on 'Zaar. Using a fine quality buffalo mozzarella is key. Gourmet offered this recipe as first course for a New Year's Eve dinner for two. It could also be served as a small main course for a light lunch or quick late night supper with a green salad."
- Ready In:
- 26mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 1 large egg
- 2 tablespoons milk
- 1⁄2 cup breadcrumbs, toasted
- 8 slices Italian bread, 1/4 inch thick each
- 1 3⁄4 teaspoons anchovy paste
- 1⁄4 lb buffalo mozzarella, a fist sized ball, cut into 4, 1/4 inch thick slices
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1 plum tomato, seeded and minced
- 1⁄4 teaspoon green peppercorns in brine, drained
- fresh parsley, finely chopped for garnish
directions
- In a bowl whisk together the egg and the milk and transfer the mixture to a pie pan. Put the bread crumbs into another pie pan.
- Spread the bread slices with 1 1/2 tsp of the anchovy paste, put 1 slice of the mozzarella on each of 4 bread slices, and top the mozzarella with the remaining 4 slices of bread, forming sandwiches.
- Working with 1 sandwich at a time, dip the sandwiches into the egg mixture on each side, letting the excess drip off. Then coat each sandwiches with the bread crumbs on each side.
- In a large skillet over moderately high heat, heat the olive oil and the butter until hot but not smoking. Saute the sandwiches turning them and gently flattening them with a spatula, for approximately 6 minutes or until the cheese is melted and the bread is golden.
- Divide the sandwiches between two heated plates and keep them warm.
- To the skillet add the lemon juice, the minced tomato, the green peppercorns and the remaining 1/4 teaspoons anchovy paste, salt and pepper to taste. Cook the mixture over high heat, whisking until it is heated through. Spoon the sauce over the sandwiches. Garnish with the chopped fresh parsley.
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Reviews
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Not the way I usually make 'em but GREAT! True Italian comfort food.
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
