When I drew The Gourmet Cookbook for this week's challenge, I had every intention of making something, well, gourmet. I figured on spending hours in the kitchen on Sunday night putting together a complex masterpiece.
But instead I saw this in the sandwiches section and thought, "YUM."
Mozzarella in Carrozza ("Mozzarella in a Carriage")
- 1/4 c. drained capers, chopped
- 12 slices firm white sandwich bread
- 6 oz. fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
- Freshly ground black pepper
- 1/4 c. all-purpose flour
- 2 large eggs
- 2 T. whole milk
- 1 T unsalted butter
- 2 T olive oil
Divide capers among bread slices, spreading them evenly. Divide mozzarella among six of the slices and season with pepper. Make into sandwiches, then trim off crusts and discard.
Put flour on a plate and coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in a small shallow bowl.
Heat 1/2 T butter w/ 1 T oil in a 10-inch heavy skillet over moderate heat until foam subsides. Coat 3 sandwiches, one at a time, with egg mixture, letting excess drip off, and to skillet. Fry, turning once, till golden brown, about 5 minutes total, then drain on paper towels. Coat remaining sandwiches and fry in remaining oil and butter in the same manner.
The recipe goes on to suggest cutting the sandwiches into quarters, which I didn't do. I also halved the recipe, since we're a family of two adults and one finicky 8-year-old. Here's the result:
NOM NOM NOM. Will make again. Comfort food with a posh twist.