Mozzarella in carrozza

Saturday is my favorite day of the week and one thing I love doing is watching some of Nigella’s shows. They are basically reruns and I have already seen many episodes, but that’s fine – it’s a joy to see her cook, even though I’m not always crazy about the dishes she prepares. :)

One can certainly turn to Nigella when looking for delicious food that can be made in almost no time. And that’s what I did, right after watching one episode of her Christmas series – I was hungry but the couch kept calling out my name. :D

If that doesn’t inspire lazy people to cook, I don’t know what will.

Mozzarella in carrozza
from Nigella Bites

6 slices white bread, crusts removed
1 fist-sized ball mozzarella, cut into approximately ¼-inch (0.6cm) slices, then strips – I used buffalo mozzarella with a pinch of sea salt and freshly ground black pepper
½ cup (120ml) whole milk
3 heaping tablespoons all-purpose flour
1 egg
salt and freshly ground black pepper
½ cup (120ml) olive oil (not extra-virgin), for frying – I used much less

Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.)
Pour the milk in to 1 soup bowl*, the flour into another, and beat the egg with salt and pepper in another.
Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and serve.

* I found it easier to work with shallow plates

Serves 2