Subject: Mozzarella in Carrozza
From: Unicorn (unicorn@indenial.com)
Date: Mon May 22 2000 - 10:43:13 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
This one is so funny that it took two people to send it in. Thanks to
James and Connie Pritchett.
A group of chess enthusiasts checked into a hotel and were standing in
the lobby discussing their recent tournament victories. After about
an hour, the manager came out of the office and asked them to
disperse. "But why?" they asked, as they moved off. "Because," he
said, "I can't stand chess nuts boasting in an open foyer."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
It's time for another trip to Italy, this time the southern part, and
specifically Naples. Much of the food that the rest of the world
thinks of as Italian actually came from this part of Italy, as many of
its residents have emigrated for economic reasons and taken their
cooking traditions to their new homes.
These little sandwiches, called "mozzarella in a carriage" because
they resemble little cartwheels, are an elegant variation on the
grilled cheese sandwich.
Mozzarella in Carrozza
1 loaf French or Italian bread, cut into 1/4 inch (5 mm) thick slices
1 lb (450 g) fresh mozzarella cheese
1 cup (250 ml) milk
1 cup (250 ml) dry bread crumbs
Salt and freshly ground pepper to taste
4 eggs, lightly beaten with 2 Tbs (30 ml) milk
Vegetable oil for frying
Cut the bread into 3-inch (8 cm) rounds using a cookie cutter or the
rim of a small glass. Cut the mozzarella into slices 1/4-inch (5 mm)
thick and slightly smaller in diameter than the bread slices. Make
sandwiches of the bread and cheese and briefly dip each into the milk.
Season the bread crumbs with salt and pepper. Seal the edges of the
sandwiches by pressing them gently, and coat thoroughly with the bread
crumbs, rolling the sandwiches in the bread crumbs like a cartwheel to
coat the edges. Heat the oil to 375F (190C) in a deep fryer or large
skillet. Dip the sandwiches in the egg mixture and fry in the hot oil
until golden brown on both sides. Drain on paper towels and serve
immediately. Serves 6 to 8 as an appetizer.
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:03 EDT