[…] I will never forget the first time a true mozzarella in its production zone (Campania and southern Lazio). It was a revelation: a moist, soft but springy texture and a creamy taste with just a slightly tangy aftertaste (the sign of a true mozzarella di bufala, made with the milk of water buffalo). Sadly, real mozzarella does not travel well.
Mozzarella in carrozza, literally “mozzarella cheese in a carriage”, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French toast, or a kind of grilled cheese sandwich, only fried.
Bread, preferably slightly stale, crust removed, cut into evenly shaped sliced (see Notes)Mozzarella cheese, slicedA bowlful of milkA bowlful of flourA bowlful of beaten eggs, seasoned with salt and pepperOlive or vegetable oilSaltLemon wedges (for garnish)
For the anchovy sauce (optional):
A tin or jar of anchovy filletsA good pour of olive oil1-2 garlic cloves, finely mincedA few sprigs of parsley, finely choppedDirections
See on memoriediangelina.com
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