Mozza in carrozza

Name: Mozza in carrozza
Yield: Feeds four
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; vegetable or olive oil for frying; vegetable or olive oil for frying; pinch of dried or fresh oregano; 4 anchovy fillets, drained and rinsed; 3 eggs, beaten; pinch of dried or fresh oregano; 8 thin slices of good bread, crusts removed; 8 slices fresh bocconcini mozzarella, 1 cm (½ in) thick; 8 thin slices of good bread, crusts removed

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

‘Mozza’ is my nickname for that gentle, fresh Italian mozzarella cheese, traditionally made from buffalo milk, and acarrozza is a carriage, used to signify the carriage-wheel shape of these very suppery pan-fried sandwiches.

Ingredients

8 thin slices of good bread, crusts removed
8 slices fresh bocconcini mozzarella, 1

Supper
Pescatarian

Method

Lay out 4 slices of bread. Top each with a single layer of sliced mozzarella. Cut each anchovy in half lengthwise, and top each slice with half an anchovy and a little oregano. Top with remaining bread.

Stamp out 4 round sandwiches with a cookie cutter, egg-ring or rim of a glass. Pinch the e