Down in Campania they love mozzarella only slightly less than they love tomatoes and there are many recipes for using it in different ways. Traditionally the cheese is made from buffalo milk, from animals first introduced in the 16th century. But even in Italy this is becoming rarer. The egg-shaped mozzarella are packed in their own whey, to keep them moist, and are sold in sealed packs in two basic sizes. It is a much-loved cheese for cooking because of the way it binds ingredients together when it melts. In this recipe it makes a delicious melted filling inside a crisp, flavoured crust.
Beat the eggs in a soup plate with a little salt. Spread out the flour and breadcrumbs on separate plates. Salt and pepper the crumbs generously and sprinkle with oregano. Cut the mozzarella into slices
Dip the mozzarella slices into the flour, then into the egg, then into the breadcrumbs. Heat the oil in a deep-fat fryer to 195°C (385°F). Deep fry about
© 1995 Valentina Harris. All rights reserved.