Fried Mozzarella in a Carriage

  1. Divide the mozzarella among six of the bread slices, making even layers that go right up to the edges.
  2. Cover with the remaining slices of bread.
  3. Trim the crusts from the bread, making neat sandwiches.
  4. Insert a toothpick in each sandwich to hold it together.
  5. Heat the oven to 200 F or to the lowest setting.
  6. Line a baking sheet with a double thickness of paper towels.
  7. Whisk the eggs with the salt and pepper in a wide, shallow bowl.
  8. Spread the flour out in an even layer on a flat plate.
  9. Dredge each sandwich in flour, making sure to coat the sides.
  10. That will help keep the cheese from leaking during frying.
  11. Pour the oil into a heavy, deep skillet at least 12 inches wide.
  12. Heat the oil to 350 F. Dip three of the sandwiches, one at a time, in the egg mixture, turning them as necessary to coat them on all sides.
  13. Carefully slip each sandwich into the oil as soon as it has been coated, and fry, turning them once, until they are golden brown on both sides, about 4 minutes.
  14. Keep an eye on the temperature of the oil.
  15. It should be hot enough so the sandwiches give off a lively sizzle, but not hot enough to smoke or turn the bits of egg that fall off the sandwiches dark brown.
  16. Remove the sandwiches from the oil with a slotted spatula, draining them briefly over the oil, before placing them on the lined baking sheet.
  17. Keep the sandwiches warm in the oven and repeat with the remaining sandwiches.
  18. Prepare the caper-anchovy sauce as directed in the preceding recipe.
  19. Cut each sandwich into four triangles and arrange on a plate so the slices resemble a flower.
  20. Spoon the sauce over the sandwiches and sprinkle with chopped parsley if you like.

mozzarella di bufala, bread, eggs, salt, freshly ground black pepper, flour, vegetable oil, caper, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/fried-mozzarella-in-a-carriage-375041 (may not work)

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