Mozzarella en Carrozza.-
1 ball fresh mozzarella
4 slices bread, crusts trimmed (I prefer foccaccia or other hard body bread)
2 large eggs, beaten, or more as needed
1 1/2 tsp garlic, minced
1 tsp minced fresh flat-leaf parsley
Salt and pepper
Plain bread crumbs, as needed
Olive oil, for frying
Spicy Marinara Sauce, recipe follows
Cut the mozzarella into enough 1/4-inch thick slices to cover 2 slices of the bread. Reserve the remaining mozzarella for another use. Top the cheese with the remaining 2 slices of bread, to make 2 sandwiches, and press down to compact.
In a bowl, whisk together the eggs, garlic, and parsley and season with salt and pepper. Put the bread crumbs on a plate.
In a large skillet over medium-high heat, pour the in oil to a depth of 1/4-inch. When the oil is hot, dip each sandwich into the egg mixture, dredge in the bread crumbs, and fry, turning once, until crisp and the cheese has melted.
Cut each sandwich in 1/2 and serve, while still hot, with the marinara sauce on top. Enjoy!
1 tbl olive oil
2-3 clove garlic, minced
2-3 anchovy fillets
1 (28-ounce) can crushed tomatoes
Kosher salt and freshly ground black pepper
1 tbl chopped fresh basil leaves
1 tbl chopped fresh flat-leaf parsley
1 tsp red chili flakes, or more
1/2 cup red wine
Heat the oil in a saucepan over medium-high heat. Add the garlic, anchovies & chili flakes and cook, stirring, until fragrant. Add the tomatoes and sugar and season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer for 30 minutes.
Remove the sauce from the heat and stir in the basil and parsley.