Not that I get stuck in ruts or anything with my cooking but here’s another dish full of melted cheese (maybe I should give my arteries a breather).
Mozzarella en Carozza (mozzarella in a carriage) can be simply filled with mozzarella but I like to add something salty too - whether it’s the prosciutto in these, an anchovy fillet or two or a smearing of anchovy paste. It’s good as is but it is a delicate flavour and these additions add so much depth.
I ate this for a late breakfast but with
some salad it would make a nice lunch too.
Mozzarella en Carozza, for 2
1 ball of mozzarella
8 slices of white bread, I used normal sliced stuff
4 slices of prosciutto
4 medium eggs
Place a slice of prosciutto on to each of four slices of the bread, folding so there is a bread edge visible all around.
Slice the mozzarella into 12 pieces and place 3 slices on top of each piece of ham.
Cover each with a second slice of bread and squash down well.
Beat the eggs in a flat container and then place the sandwiches in, flipping to coat. Leave a couple of minutes for the egg to soak in (this will help seal the edges) then fry in a large pan until each side is golden – 2-3 minutes per side I reckon.
I go for a medium-to-low heat as if the heat is too high the outside browns without giving the cheese a chance to melt.
Slice and eat.