Fried Mozzarella ''in a Carriage'' (Mozzarella Fritta in Carozza)

By lorik

The carriage in the title refers to the bread that the mozzarella rides in. Originally made with white bread, whole-wheat bread adds texture and complexity. You can see in the directions below that everything is laid out before the oil is heated. Once the oil comes to temperature, you should be ready to start frying right away.

Ingredients

• Sandwiches:
• 1 lb. mozzarella di bufala or any freshly made mozzarella, sliced 1/4-inch thick
• 12 slices whole-wheat bread
• 2 eggs
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• All-purpose flour
• 2 cups vegetable oil for frying
• Sauce:
• 5 Tbsp. extra virgin olive oil
• 4 cloves garlic, crushed
• 8 anchovy fillets, chopped coarsely
• 3 Tbsp. small capers in brine, drained
• 3 Tbsp. fresh lemon juice
• 1/3 cup dry white wine
• 1/4 cup vegetable stock or water
• 2 Tbsp. chopped fresh Italian parsley

Details

Servings 6
Adapted from qvc.com

Preparation

Step 1

Divide the mozzarella among six of the bread slices, making even layers that go right up to the edges. Cover with the remaining slices of bread. Trim the crusts from the bread, making neat sandwiches. Insert a toothpick in each sandwich to hold it together.

Heat the oven to 200°F. Line a baking sheet with a double thickness of paper towels. Whisk the eggs with the salt and pepper in a wide, shallow bowl. Spread the flour out in an even layer on a flat plate. Dredge each sandwich in the flour, making sure to coat the sides. That will help keep the cheese from leaking during frying.

Pour the oil into a heavy, deep skillet at least 12 inches wide. Heat the oil to 350°F. Dip three of the sandwiches, one at a time, in the egg mixture, turning them as necessary to coat them on all sides. Carefully slip each sandwich into the oil as soon as it has been coated and fry, turning them once, until they are golden brown on both sides — about 4 minutes. Keep an eye on the temperature of the oil. It should be hot enough so the sandwiches give off a lively sizzle, but not burn. Remove the sandwiches from the oil with a slotted spatula before placing them on the lined baking sheet. Keep the sandwiches warm in the oven and repeat with the remaining sandwiches.

For the sauce, heat the olive oil and garlic in a small skillet over medium heat. Cook, shaking the pan occasionally, until the garlic is golden. Stir in the anchovies and cook until they dissolve. Stir in the capers and cook till they sizzle. Pour in the lemon juice, then the white wine. Bring the ingredients to a vigorous boil, add the vegetable stock, and boil until the sauce is lightly thickened —about 3 minutes. Stir in the parsley and remove from the heat.

Cut each sandwich into 4 triangles and arrange on a plate so the slices resemble a flower. Spoon the sauce over the sandwiches and sprinkle with chopped parsley if you like. Makes 6 servings.