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.