Mozzarella in Carrozza
(4 servings)
8 large slices Italian bread
4 (1/4-inch-thick) slices mozzarella slices
Light olive oil
2 eggs, lightly beaten
Flour
Anchovy sauce (recipe follows)
4 lemon slices
Remove crusts from bread. Place each slive of cheese between 2 slices of bread.
Pour enough olive oil in skillet to make a depth of 1 inch. Heat until hot but not smoking.
Dip sandwiches in eggs then in flour and fry in hot oil, turning once, until bread turns pale gold and cheese starts to ooze out.
Pour hot anchovy sauce over the sandwiches and garnish each with a lemon slice.
Anchovy Sauce
(about 1 cup)
1-1/2 tbsp butter
1-1/2 tbsp flour
1-1/2 cups milk
Dash of freshly ground white pepper
3/4 cup shredded cheddar cheese
6 anchovies, chopped
Melt butter and stir in the flour. Remove from heat and add milk, stirring. Cool until thick. Add pepper, cheese and anchovies. Heat only until cheese is melted. Serve with above recipe, or with broccoli or other vegetable.