Spiedini alla Romana

SAVORY

Jan 12

White Pullman Bread, Mozzarella, White Wine, Tomato Sauce, Lemon, Anchovy, Parsley

Chef Sal Lamboglia of Cafe Spaghetti | Brooklyn

INGREDIENTS:

1 cup all-purpose flour
3 eggs, beaten
2 slices white pullman loaf
3 slices fresh mozzarella
Neutral oil
Butter
1 cup white wine
1 cup tomato sauce
Juice of 1 lemon
1 anchovy filet
Ground oregano
Chopped parsley

METHOD:

In a small bowl, combine flour and eggs. Set aside. Place mozzarella between the slices of bread. Dredge sandwich in the flour mixture, making sure to evenly coat. In a heavy bottomed pot, heat oil. Fry the sandwich until golden and crispy on both sides. Set aside. In a sauté pan over low heat, add butter, white wine, tomato sauce, lemon, and anchovy. Cook until butter is melted and ingredients are well combined and warmed through. Add fried sandwich to the pan and baste in sauce. Transfer to a serving plate and top with oregano and parsley.

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