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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.
ounces mozzarella, cut into 12 slices
cup all-purpose flour
cup bread crumbs
Sea salt and freshly ground black pepper
Neutral oil, for frying
- 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.
- 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.
- 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.
- 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.
- Drain on paper towels, sprinkle with salt, and serve hot.