Check out this fantastic new Italian cookbook, brought to you by longtime FR contributor Katie Parla and photographer Kristina Gill. Shaped by 2,000 years of history, the cuisine of Rome is both distinctly Italian and its own creature entirely. Explore dishes that are rustic yet refined, hearty yet produce-heavy and simple in the best possible way. All at once history book, photo journal and recipe collection, Tasting Rome is a must-read for every Italian-food enthusiast. Try this deep-fried, pillowy mozzarella and spicy sausage sandwich and never go back to grilled cheese again.
- 12 ounces mozzarella, cut into 12 slices
- 2 tablespoons ’nduja
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- sea salt and freshly ground black pepper
- neutral oil, for frying
For the carrozza
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 breadcrumbs 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.