Fried Mozzarella Skewers

Name: Fried Mozzarella Skewers
Yield: serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 5 garlic cloves, chopped; 4 anchovy fillets; 3 tablespoons drained tiny capers; 2 tablespoons unsalted butter; 1/2 cup dry white wine; 3 tablespoons lemon juice; 8 slices firm white bread, crusts removed; 12 ounces fresh mozzarella, thinly sliced; All-purpose flour, for dredging; 2 large eggs; 2 tablespoons milk; Vegetable oil, for frying; 1 tablespoon chopped fresh Italian parsley

December 14, 2011

This very tasty appetizer can also be a vegetarian meal. The Italian title says it’s “Roman,” but mozzarella and anchovies are a well-known combination in southern Italy. There are mozzarella-and-anchovy fritters; and zucchini flowers are stuffed with mozzarella and anchovies, then fried. In this recipe, the mozzarella is fried between layers of bread, and then topped with a puckery sauce of lemon, capers, and anchovy.

Cooks' Note

For extra flavor, I like to tuck a whole anchovy with the sliced mozzarella inside the sandwich. Try it!

Recipe notes

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