Wednesday, January 24, 2007

Mozzarella in Carozza

Sometimes Nanny used to make this for me on Saturday mornings for breakfast. Pepperidge Farm Sandwich Bread works okay, but now that there are so many fabulous artisanal breads available, try any bread you like.

Whenever I have to coat anything with egg, I strain the beaten egg

to make it smooth.

Mozzarella in Carozza

Adapted from The New York Times Cookbook (1961 edition) by Craig Claiborne

Serves 4

8 slices white bread (I usually use Pepperidge Farm Sandwich White)
4 slices mozzarella, ¼-inch thick
2 eggs, beaten and put through a strainer to make smooth

Remove crusts from the bread, but skip this step if you like.

Now this is something I don't normally do - follow a step in a recipe that I don't understand at all. But I have made this recipe for a million years and have always done it this way. Flour the mozzarella lightly (I use Wondra). Place each slice of cheese between 2 slices of bread.

Put oil in a skillet, and heat. (I have always used a light vegetable oil, which now for me would be grapeseed. I imagine in Italy olive oil is used in this dish.)

Dip the sandwiches in the beaten, strained eggs, and fry in the hot oil, turning once, until the bread turns pale gold, and the cheese starts to ooze. Sprinkle lightly with salt, and eat hot.

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