Spedino Fried Mozzarella Sandwich Food

SPEDINO (FRIED MOZZARELLA SANDWICH)

Steps:

• Sandwich the cheese equally between 2 bread slices (add any of the additions). Season to taste. Lightly brush the milk on both sides of the sandwich. Dip briefly in flour and remove excess. Place sandwiches in egg and allow egg to soak in. Press edges of sandwiches together to seal. Heat oil in a large saute pan and add sandwiches. Fry on both sides until golden brown. Remove to paper towels to drain.

GRILLED MOZZARELLA SANDWICH

Steps:

• Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices.
• In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
• Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.

FRIED MOZZARELLA PUFFS

Steps:

• Combine water, butter, and salt in a saucepan over medium-high heat. Bring to a simmer; pour in flour all at once and reduce heat to medium. Stir with a wooden spoon or spatula until a dough starts coming together. Cook, scraping up and stirring the dough, for 2 to 3 minutes.
• Remove from heat; transfer dough to a mixing bowl. Let cool until no longer hot but still very warm, 5 to 10 minutes. Add egg and season with cayenne and freshly ground black pepper. Whisk vigorously until mixture combines into a very soft, sticky dough. Switch to a spatula and scrape dough into a ball.
• Seal dough and spatula with plastic wrap and refrigerate in the bowl until cool, about 1 hour.
• In the meantime, season marinara sauce with oregano, red pepper flakes, balsamic vinegar in a small pot over medium heat. Add anchovy fillet. Stir together and bring to a simmer. Let simmer for 10 minutes; turn off heat and let sit until ready to use.
• Grate mozzarella cheese over the dough and stir to combine.
• Heat oil to 350 degrees F (175 degrees C) in a deep fryer or heavy-duty pan over medium heat. Preheat oven to 200 degrees F (93 degrees C) or any temperature for keeping warm.
• Scoop out about 2 tablespoons of dough per puff and form into a football shape using two spoons. Fry puffs, 5 or 6 at a time, in the hot oil until browned, 2 to 3 minutes. Drain on paper towels. Keep puffs warm in low oven while frying the rest. Serve with hot marinara sauce.

MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)

Steps:

• In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
• Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
• Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
• In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.

FRIED MOZZARELLA SANDWICHES

Steps:

• Beat together eggs, salt, pepper and milk.
• Make 4 sandwiches of the Mozzarella and stale bread.
• Dip sandwiches into egg mixture.
• Press edges together.
• Heat oil to high heat.
• Fry sandwiches on both sides until golden brown.
• Drain and serve immediately.

SPIEDINI ALLA ROMANA

Steps:

• Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
• Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
• In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
• Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.

FRIED MOZZARELLA SANDWICH SKEWERS

Steps:

• Preheat oven to lowest setting.
• Combine eggs, milk, salt and pepper in a shallow 9x9 baking dish.
• Beat until well mixed and set aside.
• Place flour in another shallow pan and set aside.
• Trim crusts off bread slices.
• Using 8 slices of bread, make a stacked sandwich, fitting the mozzarella between slices.
• Imagine the stack divided into 4 equal quadrants.
• Stick a sturdy skewer right through the center of each one of the quadrants.
• Using a serrate-edge knife, cut the stack downwards, so there are 4 separate stacks with a skewer through the center of each.Repeat with the remaining bread slices and cheese.
• Pour enough oil into a heavy pan to reach 1 1/2 inches deep.
• Bring oil up to 350 degrees.
• Line a baking sheet with several layers of paper towels.
• Dredge each skewered sandwich in the flour, to coat lightly.
• Dip each skewer sandwich in the egg mixture and allow to drain briefly.
• Don't soak the bread till it's soggy, just lightly coat.
• Place skewers in oil, frying and turning with tongs until golden brown and crusty, about 4 minutes a side.
• Repeat as necessary until all skewers are cooked.
• Set all aside on paper towels to drain.
• SAUCE:.
• Heat olive oil and garlic in a heavy pan over medium heat until garlic is golden.
• DO NOT OVERCOOK the garlic as it will become bitter.
• Stir anchovies into oil until they dissolve.
• Add capers and cook until they begin to sizzle.
• Add lemon juice and white wine.
• Bring all to a vigorous boil and add the stock.
• Boil until thickened slightly, about 3 minutes.
• Stir in the parsley and remove from heat.
• Plate the sandwiches, 2 to a plate.
• Remove the skewers if desired.
• Serve the sauce in bowls on the side or poured around the sandwiches on the plate.