Bastoncini di Mozzarella Fritta
This great, very tasty appetizer could also be turned into a vegetarian meal. The Italian title says it's "Roman," and that is how it has been named on most Italian American menus, but mozzarella and anchovies are a well-known combination in southern Italy. There are mozzarella-and- anchovy fritters; and zucchini flowers are stuffed with mozzarella and anchovies, then fried. In this recipe, the mozzarella is fried between layers of bread, and then topped with a puckery sauce of lemon, capers, and anchovy.
Ingredients
年代erves 4
年代tep 1
Make the sauce: Pour the olive oil into a large skillet set over medium-high heat. When the olive oil is hot, add the chopped garlic. Cook and stir until garlic is sizzling and fragrant, taking care not to burn it. Add the anchovies and capers, and stir until capers dissolve into the oil. Add the butter and melt it, then pour in the white wine and lemon juice. Bring to a rapid simmer, and cook until reduced by half, about 6 to 7 minutes. Keep warm.
年代tep 2
Lay four slices of bread on your work surface. Top with the sliced mozzarella, making sure the cheese does not extend over the edges of the bread, trimming to fit if necessary. Top with remaining bread, to make four sandwiches. Seal each sandwich at each corner with a toothpick (four picks per sandwich).
年代tep 3
年代pread flour on a rimmed plate. Beat eggs and milk together in a wide, shallow bowl. Heat about 1/2 inch vegetable oil in a skillet over medium heat; oil is ready when a crust of bread sizzles on contact.
年代tep 4
Dredge sandwiches well in flour, making sure to coat all sides and tap off the excess. Soak the sandwiches on all sides in the egg, letting the excess egg drip back into the bowl. Carefully ease the sandwiches into the oil, and fry until they're golden brown on both sides and the cheese is melted, about 1 to 2 minutes per side. Remove the sandwiches, and drain well on paper towels. Remove the toothpicks and use a serrated knife to cut them in half on the diagonal.
年代tep 5
Return the sauce to a simmer, and stir in the parsley. Spread the sauce on four serving plates, then top with a sandwich and serve hot.
For extra flavor, I like to tuck a whole anchovy with the sliced mozzarella inside the sandwich. Try it!
to leave a Rating or Review
How would you rate Fried Mozzarella Skewers?
Leave a Review
Reviews (1)
Back to TopDelicious! We have made this twice so far, each time for a group of 12 people as an app. First time the sauce was very thick and I guess my capers were not as small as needed as they didn't "melt" into the sauce. Also, in a pinch I'd used regular super market mozzarella. Still delicious. The cheese stayed put within the bread and everyone was very happy. The second time I prepped the sandwhiches ahead up to frying and staged on a sheet pan covered with cling wrap in the fridge. Sauce made ahead of time - this time was looser and while capers still didn't melt into sauce, we'd chopped them a bit to distribute flavor. We used a grocery brand of fresh mozzarella which while was "fresh" certainly wasn't the super moist buffallo we love. I was worried about how a super moist cheese would react; would it stay put? We'll try next time. Again, the app was great - seasoned lightly hot out of the pot and we drizzed sauce on top rather than bottom as easier to eat with just a fork whilst standing. Will make again, thanks!
missysanf
年代ewickley PA
8/1/2016
