Spiedini alla Romana -- Fried Cheese and Bread with Anchovy Sauce
Prep time: 2:00
1 loaves scale / convert
1 loaf Italian bread
1 lb. mozzarella cheese, sliced
Egg and water wash
Bread crumbs, seasoned with parmesan cheese, parsley, basil and oregano
Olive oil for frying
3/4 cup extra virgin olive oil
3 to 4 cloves garlic, crushed
2 cans (2 oz. each) anchovies, flat
1/3 cup butter
3 tbsp. capers, plain
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.
Dip the cheese stuffed loaf in the egg and water wash (slightly beaten egg and a small amount of water) and then into the seasoned breadcrumbs. Make sure the entire loaf is coated in breadcrumbs. Allow to dry on a rack. Heat the olive oil and dry the loaf, on all sides, until just golden brown. If the loaf is sealed well with the breadcrumbs, the cheese will not run out.
Prepare the anchovy sauce by heating the olive oil in a small suace pan. Add the garlic and anchovies. Simmer for about 15 minutes on low hear. Add the butter and capers then heat until the butter is melted.
Serve the anchovy sauce hot, on the side of the Spiedini, allowing the guests to dip the bread and cheese into the anchovy sauce.
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.
Have you made it? What'd you think?
Log in to review this recipe.