Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mozzarella in Carrozza

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Mozzarella in Carrozza Empty Mozzarella in Carrozza

    Post by Lobo Fri 05 Feb 2016, 10:07 pm

    Mozzarella in Carrozza Img74l
    Mozzarella in Carrozza
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    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 6
    Cut into strips, this Italian cheese sandwich makes a terrific antipasto. In Naples, it is usually deep-fried, but shallow frying is the preferred method because the sandwich absorbs less oil. Serve as soon as possible after cooking to prevent the strips from becoming soggy. If you like, slip some chopped olives, a pinch of red pepper flakes or some sun-dried tomatoes between the bread slices along with the cheese. Serve with a glass of crisp and fruity Pinot Grigio.






    • 10

    Ingredients:


    • 5 eggs
    • 3 Tbs. milk
    • 1 tsp. salt
    • 1/2 loaf coarse country bread, about 1/2 lb.,
        cut into slices 1/2 inch thick
    • 1 lb. fresh mozzarella cheese, cut into slices
        1/4 inch thick
    • Olive oil for frying

    Mozzarella in Carrozza Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    In a large, shallow bowl, beat together the eggs, milk and salt until blended.

    Using 2 slices of bread and 1 slice of cheese for each, make as many cheese sandwiches as you can. One at a time, dip the sandwiches into the egg mixture, coating evenly.

    In a deep, heavy fry pan over medium-high heat, pour in olive oil to a depth of 1/4 inch and warm just until it begins to ripple. Working in batches, place the sandwiches in the hot oil in a single layer and cook, pressing down on the tops with a spatula and turning once, until golden, about 1 minute per side. Using tongs or a slotted spatula, transfer to paper towels to drain. Keep warm until all the sandwiches are cooked.

    Cut the sandwiches into strips 1 inch wide and arrange on a platter. Serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).
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