This variation on the Neapolitan mozzarella in carrozza—a luscious golden-fried sandwich of molten mozzarella, sauced with a blend of garlic, lemon, and anchovies—may seem unusual, but softened matzoh works remarkably well as a substitute for the fluffy sliced white bread frequently used. The absorbent matzoh pairs beautifully with the assertive citrusy sauce.
I especially like the subtle way the slightly sweet egg matzohs soften the saline edge of anchovies, but plain matzohs are very good too.
The anchovies are essential here. They energize the flavors, bringing needed dimension to the dish, and when minced fine, will dissolve into the sauce virtually undetectable.
© 2000 Jayne Cohen. All rights reserved.