| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese |
4 |
Servings |
INGREDIENTS
| 8 |
sl |
White bread crusts removed |
|
|
Olive oil |
| 4 |
sl |
Thin, of Mozzarella |
| 4 |
sl |
Or more, of tomatoes, if |
|
|
Small, cut thin |
| 12 |
|
Anchovies fillets(optional) |
| 2 |
|
Eggs, beaten |
| 1 |
tb |
Water, |
|
|
Dash of salt, grounded |
|
|
Fresh pepper |
| 1/2 |
c |
Fine dry, seasoned bread |
|
|
Crumbs |
|
|
Grated Parmesan |
| 1 |
c |
Tomato sauce (optional) |
INSTRUCTIONS
Sprinkle the bread lightly with olive oil and make 4 sandwiches, each with
one slice of cheese and one of tomato (or more to cover the cheese) and 3
flat anchovies fillets, if desired. Press together firmly. Beat the eggs
with the water and salt and pepper and dip the sandwiches into this
mixture, coating well. Dip them in fine dry seasoned bread crumbs, shaking
off the excess. Fry in about one inch of very hot olive oil, turning once.
When the bread is golden, remove from the skillet and sprinkle with grated
Parmesan. If you wish, spoon on some bubbly hot tomato sauce. Serve
immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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