Mozzarella in Carozza
Ingredients
- 7 oz Mozzarella
- 4 slices Parma ham (prosciutto), about 3 oz
- 8 two-day old slices white bread crusts removed butter for spreading
- 3 eggs
- 3 tbsp milk
- vegetable oil for deep-frying
- salt and pepper
tomato and pepper sauce
- 1 onion chopped
- 2 garlic cloves crushed
- 3 tbsp olive oil
- 1 red bell pepper, cored, deseeded and chopped
- 14 oz can peeled tomatoes
- 2 tbsp tomato puree paste
- 3 tbsp water
- 1 tbsp lemon juice
- salt and pepper
- flat-leaf parsley to garnish (optional)
Instructions
- First make the sauce: fry the onion and garlic in the oil until soft. Add the (bell) pepper and continue to cook for a few minutes. Add the tomatoes, tomato puree (paste), water, lemon juice and seasoning. Bring to the boil, cover and simmer for 10-15 minutes or until tender. Cool the sauce a little, then puree or liquidize until smooth and return to a clean pan.
- Cut the Mozzarella into four slices as large as possible; if the cheese is a square piece cut into eight slices. Trim the Parma ham (prosciutto) slices to the same size as the cheese.
- Lightly butter the bread and use the cheese and ham to make four sandwiches, pressing the edges firmly together. If liked, they may be cut in half at this stage. Cover with clingfilm (plastic wrap) and chill.
- Lightly beat the eggs with the milk and seasoning in a shallow dish.
- Carefully dip the sandwiches in the egg mixture until well coated, and leave to soak for a few minutes if possible.
- Heat the oil in a large pan or deep-frier until it just begins to smoke, or until a cube of bread browns in about 30 seconds. Fry the sandwiches in batches until golden brown on both sides. Drain well on crumpled paper towels and keep warm. Serve the sandwiches hot, with the reheated tomato and pepper sauce, and garnished with parsley.
Calories: 539 kcal
Carbohydrates: 36 g
Protein: 28 g
Fat: 32g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 180 mg
Sodium: 1088 mg
Potassium: 570 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 1622 IU
Vitamin C: 52 mg
Calcium: 458 mg
Iron: 4 mg