The Food: Spendini alla Romano
Mozarella en Corozza
Spendini Alla Romana (Mozzarella en Corozza) This dish is known and made differently in different regions. The sauce it is served with will also vary. Just like it is made differently in other regions, so are the ingredients, here is just one way.
INGREDIENTS
Several Slices of White bread, French or Italian bread
3 Eggs, scrambled together
Fresh Mozzarella
Bread crumbs
FlourScramble your eggs in a dish while toasting your bread. Once the bread is toasted, place 1/4" thin slices of mozzarella. Place another slice of toasted bread on top of it, press down hard to almost create a seal between the layers. Slice off the crusts at the ends. Slice again so they are in strips about 1" wide. Take a wooden skewer and put it thru the middle legnthways of the mozzarella and toast. Now dip all sides in the flour, then the egg, then in the bread crumbs. Be sure you have a pan of hot vegetable oil that is heated to about 350F. Put them in with the wooden skewers, turning every minute or so until it is golden crispy brown. Then, take them out, place on few paper towels to drain the oil. Heat an oven to 300F and put the skewers of the bread on a baking sheet. You want to melt the mozzarella inside.
The Sauce
Heat a pan with extra virgin olive oil, add in chopped garlic (or use extra virgin olive oil infused with garlic, prepare just an hour or two beforehand, no longer for safety reasons). Add in anchovies, stir and cook until they start to break apart. Add in the capers, lemon juice and allow the oil to absorb the flavors. Deglaze with white wine, allow the alcohol to cook out for a few minutes, add cold water, bring to a boil, simmer, add parsley.In a large flat plate, place some of the sauce, then the mozzarella, then more of the sauce... serve!
HOMESearch | Store | News | People | History | Region | Language | Food | Cinema | Links | Contact
© Copyright 1999-2001 (MCMXCIX) Cristaldi Communications Web Design, Hosting & Promotion - - July 22, 2001
