ALMA SIFTED SOURDOUGH MOZZARELLA IN CARROZZA
Crispy, golden mozzarella sandwiches made with fior di latte, buttered Alma sifted sourdough bread and a crispy pecorino egg coating, fried until the cheese is molten and the breadcrumbs are perfectly crunchy. Served with a fresh tomato and basil salad to cut through the richness.
TIPS: Make slicing a breeze by freezing the loaf briefly or using slightly stale bread. This makes it easier to slice thinly and evenly. The breadcrumb coating can also be made a couple of hours ahead and kept in the fridge until you’re ready to fry. For a shortcut, shop-bought breadcrumbs work well too.
ALMA SIFTED SOURDOUGH MOZZARELLA IN CARROZZA
INGREDIENTS
140g Fior di latte
4 1cm slices Alma Sifted Sourdough
2 tbsp salted butter
3 large eggs
50g Pecorino, grated
100ml neutral oil
500g British Heirloom Tomatoes
2 tbsp extra virign olive oil
1 tbsp red wine vinegar
2 sprigs fresh Basil
Salt and pepper, to taste
METHOD
- Slice the fior di latte thinly and place in a colander for 10 minutes to remove excess moisture, this stops the sandwich going soggy. Pat dry with kitchen paper.
- Cut the crusts off the sliced bread, tear into small pieces and dry fry in a medium frying pan for 5 minutes or so, stirring frequently. Pour onto a plate to cool and then blitz into breadcrumbs. Season with salt and set aside on a flat plate.
- Assemble the sandwiches. Lay out 2 slices of bread, butter each inner side, layer with half the mozzarella. Top with the remaining slices to make 2 sandwiches. Press down firmly to flatten each sandwich and to seal the edges as much as possible.
- Beat the eggs in a shallow bowl, add the pecorino and season with salt and pepper. Dip each sandwich into the egg, letting it soak in for a few seconds on each side, then press into the toasted breadcrumbs to coat all over.
- Heat the neutral oil in a frying pan over medium heat until it simmers, aiming for around 190°C. Gently place the sandwiches into the hot oil and fry for 6 minutes on each side, until the breadcrumbs are crispy and well browned.
- While the sandwiches fry, roughly chop the tomatoes and add to a bowl. Dress with the olive oil and vinegar and season to taste. Tear the basil leaves and set aside.
- Drain the sandwiches briefly on kitchen paper, halve and serve immediately alongside the tomato salad.
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