Prepare the bread by trimming off all crusts and forming a long squared loaf. Slice the loaf every 1 inch almost all the way through the loaf. Do not cut it fully through. Slice the mozzarella cheese to about the same size as the bread. Place a slice of cheese in each of the slices of the bread. Press all the slices closed. (Make sure cheese is slightly below the edges of the bread and do not show through.) Lightly flour the entire loaf.
Great Appetizer . . . Don't let the Anchovy sauce scare you away . . . it is fantastic . . . melded with the vinegary caper . . . the best! Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca.
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