ZOCCOLO-BREAD "CLOG"-from Lidia

By [e-mail]

The zoccolo will be crispy on the outside and tender on the inside.

Ingredients

• Day-old country-style bread from loaves large enough to yield twelve pieces of bread cut as described below
• Vegetable oil as needed

Preparation

Step 1

Cut the crust off the bread and trim the bread into twelve pieces, each approximately 3 1/2 x 2 1/2 x 1 1/2 inches.

Pour enough oil into a large, deep skillet to fill 1 1/2 inches. Heat over medium heat to 350 degrees F, or until a corner of one of the bread pieces gives off a lively sizzle when dipped into the oil. Add half the bread pieces and fry, turning as necessary, until golden brown on all 6 sides, about 5 minutes. As they fry, adjust the heat under the pan to maintain a steady temperature. Drain on paper towels and repeat with the remainin bread. The zoccoli may be prepared serval hours in advance. If so, you can rewarm them in a low temperture oven.