Author Notes
Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
—katieparla
Ingredients
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12 ounces
mozzarella, cut into 12 slices
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2 tablespoons
’nduja
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1 cup
all-purpose flour
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2
large eggs
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1 cup
bread crumbs
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Sea salt and freshly ground black pepper
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Neutral oil, for frying
Directions
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Pat the mozzarella slices dry. Spread 1 teaspoon of the ’nduja on one side of each of six slices, then top with the remaining slices to form six “sandwiches.” Set aside.
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Set up your breading station: Place the flour on a plate or in a shallow bowl. Beat the eggs in a medium bowl. Place the breadcrumbs on a plate or in a shallow bowl. Season the flour, eggs, and bread crumbs with salt and pepper.
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Dredge each “sandwich” first in flour, shaking off excess, then in egg, allowing excess to drip off, and finally coat in breadcrumbs. Repeat for a thicker crust, if desired, to prevent the cheese from leaking out during frying. Set aside.
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In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350°F. Fry the “sandwiches” in batches, until deep golden brown, 3 to 4 minutes, turning once to ensure even browning.
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Drain on paper towels, sprinkle with salt, and serve hot.
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